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Estonian Cuisine

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  • Ruta
  • September 16, 2016 07:35:14 PM
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A Little About Us

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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Juicy Chicken and Zucchini Fritters. Kana- suvikõrvitsa kotletid

The biggest and the hardest part of this case is to grate zucchini. When this is done, it is the simplest recipe and dish to cook      

kanasuvikorvitsa (1)The biggest and the hardest part of this case is to grate zucchini. When this is done, it is the simplest recipe and dish to cook

 

 

 

Juicy Chicken and Zucchini Fritters. Kana- suvikõrvitsa kotletid

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

A light and delicious fritters recipe perfect for a dinner.


kanasuvikorvitsa (2)

Ingredients

  • 600 g chicken minced meat
  • 1 kg zucchini
  • 200 g grated cheese
  • 2 eggs
  • breadcrumbs
  • garlic
  • salt and pepper

Directions

  1. Grate zucchini and leave to the sieve to drain. squeeze as much water as you can
  2. Preheat oven
  3. Mix together chicken minced meat, cheese, eggs and drained zucchini. season with garlic and salt and pepper
  4. Form fritters (use wet hands). Dip them into the bread crumbs. Fry fritters in oil until both sides are browned. Start with hot temperature and reduce heat to medium.
  5. leave fritters into the oven to mature ( ca 10 minutes)
  6. Serve with sour cream
kanasuvikorvitsa (5)

kanasuvikorvitsa (3)


Between Autumn and Winter

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The Estonian Kitchen: 5 Estonian Breakfast Ideas

Estonians have a saying: breakfast eat yourself, lunch share with friend and dinner give to the enemy. So, from childhood has been repeated to us: breakfast is very important. I am a “breakfast person”. I’m hungry in the morning and I want to eat. And there is a huge difference between Workdays and Weekends. OnContinue...

95895-20160814_151150Estonians have a saying: breakfast eat yourself, lunch share with friend and dinner give to the enemy.20190421_094950.jpg

So, from childhood has been repeated to us: breakfast is very important.
I am a “breakfast person”. I’m hungry in the morning and I want to eat.
And there is a huge difference between Workdays and Weekends. On Workday mornings I am so sleepy and not able to act or cook. I prefer to have breakfast something very easy to prepare.
But On Weekends  I have time. Weekend Breakfast is more complicated. A lot of Estonians has a tradition: Sunday Pancakes. I usually cannot eat sweets in the morning but I like for Weekends to prepare some eggs: fried, omelette, scrambled, boiled…

Talking about breakfast habits I have to admit that as probably everywhere, Estonians has different preferences and habits 🙂

But I would say that most typical Estonian breakfasts are:

  1. Porridge. There are some people, who eat porridge as sweet dish: with (strawberry, raspberry, cowberry/lingonberry) jam. But more typical is porridge as a savory dish. Served with butter.
    And of course, there are people between two of them. For example, my husband eating morning porridge with butter, sour cream and jam. All together 🙂 🙂  :)I would say that typical f633c-20160217_080715Estonian porridge is prepared from oatmeal or mixed grains (oat, barley, rye, buckwheat..)
    And, Estonians love milk products. Adults drink usually coffee for breakfast, but children (and a lot of adults) like milk or kefir with porridge.

During summertime hot porridge is too much and easier is to get “morning carbohydrates” from “Kama“. Of course, nowadays nobody is preparing the Kama at home, because we can buy ready Kama mixtures from the shop.
kama uus1 (18)

  1. Sandwich. Typical Estonian sandwich is a (open sandwich) slice of the rye bread + butter or cream cheese or processed cheese “Merevaik” + some salads or greens + ham or cheese or sausage or herring or salmon or sprats or cottage cheese or… + slice of the radish or cucumbers or tomatoes.kalasalat1 (5)

Estonian rye bread https://estoniancuisine.com/2017/02/23/how-to-do-estonian-black-bread-leib/

  1. And of course “ Kohuke”. This is a chocolate glazed quark snack/bar. Because of quark, Kohuke is rich in protein and because of chocolate, it is energy bar:) Older people eat just quark with sour cream and/or vegetables (without chocolate :))
    dsc01450

Look how to make Estonian quark https://estoniancuisine.com/2017/01/08/how-to-do-homemade-quark/

4. Cottage Cheese is a healthy breakfast.  The cottage cheese is protein-rich, combining it with carbohydrates to make a very healthy breakfast
naadisalat1(13)

5.  Most of Estonians have Sunday morning pancakes. Served with cold milk and homemade jam. (I do not personally know anyone who does not have a garden. The younger generation has grandparents. And Estonia is covered with forest. So, if you do not have own personal strawberry bed. You pick from the forest blueberries, cranberries, wild strawberries, cow/lingonberries  and cooking or freezing jam for winter)
Estonians pancakes can be thin as crepes, like on this photo but for example, my grandmother did always thick and small pancakes ( from sour milk).

 

But to be true, time is changing. My grandparents did not prepare for breakfast something special. They ate yesterday lunch “leftovers”- fried potatoes, eggs, meat. For nowadays it seems (to me) too heavy and too much.

And today younger people are more aware of health and everything. Like my daughter. She had grown up with “Kohuke”, but now… she prefers smoothies and morning cereals or porridge without sugar….:)


Pumpkin and Buckthorn Mousse. Kõrvitsa- astelpajuvaht

Estonians like semolina-based mousse. Look at my blog! Semolina Mousse, Rye Mousse, Barley Mousse. Served with cold milk this is a wonderful and delicious dessert. This dessert is special because of pumpkin and buckthorn. Pumpkin and buckthorn are forming a perfect combination of sour and sweet and… Look at these colours! The mousse is softContinue...

pumpkinmousse (1)Estonians like semolina-based mousse. Look at my blog! Semolina Mousse, Rye Mousse, Barley Mousse. Served with cold milk this is a wonderful and delicious dessert.
This dessert is special because of pumpkin and buckthorn. Pumpkin and buckthorn are forming a perfect combination of sour and sweet and… Look at these colours!

The mousse is soft and airy and fluffy like a cloud!

Pumpkin and Buckthorn Mousse. Kõrvitsa- astelpajuvaht

  • Servings: 3-4
  • Difficulty: easy
  • Print

A fresh, light and colourful dessert

pumpkinmousse (4)

Ingredients

  • 200 g pumpkin
  • 4 dl water
  • 0,75 dl buckthorn berries
  • 0,5 dl sugar
  • 3 dl semolina ( or barley flour)
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Directions

  1. peel the pumpkin and cut into cubes. Put pumpkin cubes into water and cook until it is semi-soft ( ca 15 minutes). add buckthorn berries and cook until all berries are soft ( ca 5 minutes).
  2. Puree using a blender.
  3. Add sugar and bring to the boil. Add semolina slowly to the boiling mixture. Stir constantly.
  4. remove the pot from the heat and let cool. Blend until fluffy.
  5. Serve with cold milk.

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Sauerkraut and Beetroot Salad. Hapukapsa-peedisalat

Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during autumn winter time and mandatory food during Christmas time. In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during wintertime. Sauerkraut is a fermented food and this is not the only a source of vitamin, but thisContinue...

hapukapsapeedisalat (1)Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during autumn winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during wintertime.
Sauerkraut is a fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.

One wonderful salad recipe.

hapukapsapeedisalat (7)


Sauerkraut and Beetroot Salad. Hapukapsa-peedisalat

  • Servings: 2
  • Difficulty: easy
  • Print

A fresh, light, vegetables salad full of vitamines .


hapukapsapeedisalat (5)

Ingredients

  • 200 g sauerkraut
  • 100 g beetroot
  • 50 g cheese
  • nuts or seeds
  • dried fruits
  • for dressing

  • 200 g good oil
  • honey and salt
  • thyme
  • garlic

Directions

  1. Grate beetroot. For this salad are suitable both- cooked and raw beetroot.  And grate cheese.
  2. mix together salad dressing. NB! you can serve this salad with sour cream dressing. It would be different but still very delicious
  3. Mix together all ingredients

hapukapsapeedisalat (8)
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Cottage Cheese Oatmeal Cake. Kodujuustu kaerahelbekook

Very delicious cake. Crispy bottom and juicy sweet filling. Cottage cheese gives texture and berries adds sweetness. I used blueberries, but during winter time it would be very ok to use dried fruits, Let them swell before in some liqueur.

Very delicious cake. Crispy bottom and juicy sweet filling. Cottage cheese gives texture and berries adds sweetness.
I used blueberries, but during winter time it would be very ok to use dried fruits, Let them swell before in some liqueur.
blueberrycottage (4)

Cottage Cheese Oatmeal Cake. Kodujuustu kaerahelbekook

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

A delicious juicy cake on crispy bottom


blueberrycottage (5)

Ingredients

  • 2 glass of oatmeals
  • 100 g butter
  • 1/2 cup of sugar
  • 1 tablespoon water
  • [caption id="attachment_8505" align="alignnone" width="504"]kodujuust (1) cottage cheese[/caption]

    Filling

  • 400 g cottage cheese
  • 100 g raisins or fruits or berries
  • 2 eggs
  • 100 g sour cream
  • 1 tablespoon flour

Directions

  1. For bottom mix together all ingredients.
  2. press mixture onto bottom of 20 cm  greased springform pan and place it to set in a cool place
  3. Filling

  4. Beat eggs into a  foam and add gradually while stirring cottage cheese, flour and sour cream.
  5. Bake bottom at 200 C for 15 minutes
  6. Pour filling into cake bottom.
  7. Bake at 200 C for 30-40 minutes until centre is almost set.

blueberrycottage (12)
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