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Cuisine: Estonian

Simple, yet decadent fish supper: pan-fried vendace

This was originally posted in August 2012. I reposted this in late June, when the catching season for Lake Peipus vendace began and fresh and smoked vendace was again available, if pricey (going rate for a kilogram of smoked fish was about 20 Euros in June. But, oh so worth it). Now the Finnish vendace – slightly smaller, but just …

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Summer food: Estonian milk and vegetable soup

It’s mid-July, which here in Estonia means the peak of summer. We’re having a beautiful summer here, with lots of sun and not much rain. It’s the end of the wild strawberry season, it’s the height of chantarelle mushroom season (but too early for most other wild mushrooms), and it’s the start of the beautiful local vegetable harvest season. Here’s …

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Festival food: Estonian Song and Dance Celebration 2014

This is a very special weekend for Estonia – our 26th Song Celebration and 19th Dance Celebration takes place. You’ll get all the necessary information on this website, I’ll focus on food here 😉 It’s a huge festival – with about 100 000 people gathered at the Song Festival Square, among them over 20 000 singers! You can imagine the …

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Equal rhubarb cake

I’ve got a new favourite to-go rhubarb cake recipe. Just because it’s one that can be memorized in seconds. Actually you just need kitchen scales and the list of ingredients. No amounts, imagine 🙂 Here’s how it works. I call it equal rhubarb cake, because you need equal weighed amounts of all the main ingredients. I usually take four eggs, …

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An easy breakfast: ahjusoojad kohupiimasaiad aka Curd Cheese Toasts

I’m reposting this post from February 2007, as it was listed as one of the 50 of the world’s best breakfast dishes over at the hotelbookers.com few days ago. Although I’m trying not to eat too much white bread these days, I stopped at the local supermarket on the way back home from my firstborn’s violin class, bought a bloomer, …

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Sibulaklops aka Estonian Onion Steak aka Pan-Seared Steak and Onions

Photo by Juta Kübarsepp for the February issue of Kodu ja Aed magazine.  Time for another Estonian classic! There are two lovely-sounding dishes in Estonia, kooreklops and sibulaklops. The first one is pan-fried steak simmered in creamy gravy, the other is the kooreklops with a generous amount of fried onions. I’ve come across recipes for those dishes in Estonian cookbooks …

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Estonian meatballs aka hakk-kotletid aka kotletid aka hakklihakotletid

Here’s a posting I didn’t think I’d be doing – after all, kodused kotletid are such a humble comfort food and they’re not exactly the runner-up for the “Most Photogenic Food” title. Yet I’ve recently understood that there is something wee bit unique about the typical Estonian hakk-kotlet – namely, the main ingredient. Of course, that’s minced meat, but majority …

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Sauerkraut with pork and barley (Mulgi kapsad)

Mulgi kapsad aka mulgikapsad is a traditional dish from Southern Estonia, consisting of pork, sauerkraut and barley (either pearl barley or barley groats). It doesn’t sound much – but it’s another one of those dishes that tastes much more and better that you’d imagine when looking at the (short and rather bland) list of ingredients. It’s also cheap, filling and …

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Our Christmas meal, 2013

Hope you all had a lovely Christmas, dear friends and readers! We had the pleasure of cooking for and hosting our respective families on Christmas Eve (that’s when we, Estonians, have the main Christmas meal and distribute gifts). I was in charge of the menu and cooking – and I thought it’s a good idea to share the menu on …

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Estonian delicacies: spiced sprat sandwiches

The Baltic sprat (Sprattus sprattus balticus) is a subspecies of the European sprat (Sprattus sprattus), also known  as brisling or skipper. They are up to 12,5 cm long (about 5 inches), small, silvery and herring-like. The sprats are commonly marinated in a mixture of black pepper, allspice (aka Jamaican pepper), cloves, nutmeg, coriander seeds, bay leaves, salt and sugar etc. The result: …

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