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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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A healthy, delicious and beautiful meadowsweet syrup

Meadow-sweet is just amazing. It is healthy, taste and flavour are wonderful. Smell it! The smell drives your crazy, This is a smell of summer and freedom and childhood summer holidays with grandmother.
And what is most important: it is for free. A small walk in the meadows is just for the bonus.

Meadowsweet by yourself is sweet and tastes like almond. Currants give more deepness, flavour and tartness. You can use other sour berries like rhubarb or strawberries.  And get a maybe more interesting result.

And look at this colour!!

Where to use?  Taste the drinks. During wintertime, it helps to cure fever and cold. Use for flavouring salads, marinades and sauces.

I got this idea from Jamie Oliver. And it sounded very intriguing to me. Is it really possible to grill fish in the newspaper? And yes, this is possible. And the result is juicy and delicious.     Clean a fish. Using a sharp knife, make a shallow cut from here along the belly ofContinue...

I got this idea from Jamie Oliver. And it sounded very intriguing to me. Is it really possible to grill fish in the newspaper? And yes, this is possible. And the result is juicy and delicious.

Clean a fish. Using a sharp knife, make a shallow cut from here along the belly of the fish, stopping at the base of the gills. Use your fingers or a dull spoon to scoop out the fish’s innards.
Fill fish with a bit of the oil, leek, lime and dill. Season with pepper and salt.
Wrap a fish in a double newspaper paper. Dip package into the water ( do not soak! Just for a minute), and start grilling.

Baking time depends on fish. But it takes for 15-20 minutes. But check by time to time!

Juicy sweet and sour raspberries, little bit salty squeaking curd combined with sweet fluffy cream and biscuit.

Estonian cottage cheese is a little bit salty accord. And this makes this cake very interesting.

Juicy sweet and sour raspberries, little bit salty squeaking curd combined with sweet fluffy cream and biscuit.

The addition of cottage cheese adds protein to your otherwise carb-filled cakes which can help you keep your weight under control and keep daily cravings at bay.

Interesting fact: In Estonia, cottage cheese began to be produced in order to meet the cheese production plan set by Moscow to the USSR. The National Planning Committee of the USSR almost doubled the cheese production of the Estonian SSR for the five-year plan, So, this is a reason why Estonia began to produce cottage cheese which was reported as cheese in the reports

Raspberry and Cottage Cheese Cake

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

A light summer cake.

Ingredients

Cream
• 200 ml cream 35%
• 200 g cottage cheese
• sugar
• ( 1 teaspoon gelatine + 1 tablespoon water)
• 1 teaspoon baking powder
• 6 eggs
• 4-5 tablespoon sugar
• 6 tablespoon flour
• 300 g raspberry jam and berries for decoration
Biscuit: Look at for recipe here

Directions

1. Preheat the oven to 180 C
2. Cut a piece of greaseproof paper to fit the base of a tin
3. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour. Sift in the flour mixed with baking powder, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigorous or you will lose some of the air in the sponge.
4. Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch.
5. Lay out a sheet of baking paper on your work surface. Dust it with caster sugar.
6. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down).

For cream.

1. Mix together cream, sugar and cottage cheese while the mixture is thick.
2. decorate and serve
3. NB! the cream amount is calculated for 20 x 20 cm cake, for 2 layers

Cut a sponge into half. Using spoon spread cream and jam between layers. Decorate.

Estonian fermented dairy dishes are sour milk, buttermilk and sour cream. From the east came Kefir. But yoghurt is quite new for Estonians. During the soviet time, we saw yoghurt from Finnish television commercials. And it sounds good and delicious. And it was. I visited first time Finland in 1991, and I got and ateContinue...

Estonian fermented dairy dishes are sour milk, buttermilk and sour cream. From the east came Kefir. But yoghurt is quite new for Estonians.

During the soviet time, we saw yoghurt from Finnish television commercials. And it sounds good and delicious. And it was. I visited first time Finland in 1991, and I got and ate my two dream dishes: bananas and.. yoghurt
Now it sounds funny. But yes. I dreamt about bananas and yoghurt.

But still, we had strawberries. And we had cream. And simplest and most delicious dessert in the whole world. Mix together cream and strawberries

What to use? Sour cream or 35% double cream? Up to you. Because both desserts are so delicious but different. I like maybe just a little bit more with fresh cream.
I squeeze strawberries unevenly.  Add some 35% cream and mix until dessert is thick enough.
Maybe little bit sugar, as well.
But Estonian strawberries are sweet enough

Seto region has become famous for her onions and cucumbers. Seto onions has flat shape and very strong flavour. Until onions are not ready spring onions are used for cold soup.

Seto Suulliim means in direct translation suul= salt and liim= broth.  Savoury soup, salty broth, soup. So I used for translation this meaning.

I was born in Põlva. Põlva is the small town in Southeastern Estonia, in Setomaa. This region has become famous for her onions and cucumbers. Seto onions have a flat shape and a very strong flavour.
Until onions are not ready to spring onions are used for cold soup. Play and combine with ingredients, to get suitable flavours. This is Estonian, Seto version.

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

Did you know there are dialects in different regions of Estonia? For example, the Setos in southern Estonia have their own dialect and their own kingdom, with about 12,000 speakers. Võru also has its own dialect with about 75,000 speakers. Both dialects are on the UNESCO list of threatened dialects.

read more about Setos

Traditional seto Cold Summer Savoury Soup. Seto Suulliim

• Servings: 4
• Time: 20mins
• Difficulty: easy
• Print

A cold fresh, light, summer soup from eastern Estonia, Setomaa.

Ingredients

• 4 tomatoes
• a handful of spring onions
• a handful of cabbage, sliced
• 4 cucumbers, peeled, sliced
• 4 salted or fermented cucumbers
• horseradish, salt, vinegar
• 0,5-litre fermented milk

Directions

1. Slice cabbage into the stripes and squeeze the juice out. Add vinegar ( ca 1 teaspoon, or less), horseradish and salt. Taste and let set
2. Peel and slice other ingredients.
3. Mix everything together. Add fermented milk.

An ancient dessert served at weddings in many areas of Estonia; made from milk, eggs, beer and sugar.

An ancient dessert served at weddings in many areas of Estonia; made from milk, eggs, beer and sugar.

Maybe it sounds strange, but believe me. It tastes wonderful. Very light and sweet and unusual dessert for summertime.

Beer dessert. Õllesupp

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

A light dessert

Ingredients

• 6 glass of milk
• 4 eggs
• sugar or honey
• 1/2 litre beer
• 100 g bread cubes for serving

Directions

1. Mix together beaten eggs, milk and sugar.
2. Bring to boil, but do not boil NB!! stir constantly and keep heat low. Let simmer, while the mixture is thickened.
3. add beer, constantly stirring. Do not boil!
4. Let cool. Traditionally beer soup is served with bread cubes. For photo, I prepared a rosted mixture from bread crumbs, nuts, oats and sugar.

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