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Cuisine: Scandinavian

It’s not Pancake Day, it’s Shrove Tuesday cream bun day soon ;)

Photo by Juta Kübarsepp for the March 2014 issue of Kodu ja Aed magazine.  It’s time for semlor or lenten cream buns again soon – February 9th, to be precise. Remember, instead of pancakes, in Estonia and other Nordic countries cream-filled buns are eaten (semlor in Swedish, vastlakuklid in Estonian, laskiaispulla in Finnish). I’ve got three different recipes here on …

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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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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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Danish meatballs in curry sauce (boller i karry)

Aren’t those meatballs cute and bright? It’s a popular Danish family dish, boller i karry or meatballs in curry sauce. According to various sources, the dish was created already back in 1840s, when curry powder mixes were first introduced to Danish customers. The popular Danish meatballs were then served with a mildly (!!!) curry-flavoured sauce and rice instead of potatoes …

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Lenten buns aka semlor aka vastlakuklid 2013

It’s Shrove Tuesday or Fat Tuesday today, which means pancake feasts in many places across the world. In Estonia and other Nordic countries, however, this means eating lenten buns (semla, vastlakukkel) instead. I baked a batch of these wonderful buns, filling them with whipped sweet cream this year. No marzipan, no jam. You’ll find all my Lenten recipes here., including …

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Tuna and egg sandwich cake (Smörgåstårta aka võileivatort)

Although it’s Sweden that is most famous for its sandwich cake – smörgåstårta – sandwich cakes aka  võileivatordid have been popular in Estonia for a few decades now. We celebrated our older kids birthday parties last weekend – our daughter turned 4 and our son 2 in January, and I made three sandwich cakes for the occasion. One with ham …

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Canapés with mustard-lemon-dill butter and beets

Here’s one of the appetizers from our New Year’s Eve menu –  a tangy mustard-lemon-dill butter on a slice of dark rye bread, garnished with my old favourite, beetroot. A very Scandinavian flavour combination, it’s a great all-year appetizer that packs a lot of character (read: not the ideal accompaniment to your glass of fine champagne, but would go well with …

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Shrimp salad on rye appetizers

Christmas and New Year, although just a scant week apart, seem to be different seasons altogether for our little family here in Estonia. Throughout December and until Christmas, we eat black pudding and sauerkraut and pork roasts – the traditional Christmas fare – a lot. We’ll start eating Christmassy food early, weeks before Christmas. You see, you need to identify the …

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