Estonian traditional tastes


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Estonian traditional tastes

  1. 1. Estonian tastes and traditions
  2. 2. Jellied meat Sült 2 pork legs (2 thighs, 2 hooves) 500 g bony beef 3 medium onions 1 garlic cloves 2 carrots 10-12 grains of black pepper 5 grains of mixed spices 2 laurel leaves Salt
  3. 3. Wash meat and put to boil in large stew pot. Water must be cold when meat is added. Remove foam when water starts to boil. Keep water just above theboiling point, allowing it to simmer. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots (cut into rounds). Continue boiling until meat is loose from bones (three to four hours). Add saltand spices 15 minutes before boiling process is finished. Remove all meat and separate it from bones. Cut meat into small pieces, mix with the liquid and heat to boiling point once more. Pour sült mixture into several smaller bowls, and allow to harden in a cool place (five to eight hours). Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on the side.
  4. 4. Sauerkraut Mulgikapsas 1 kg sauerkrautHalf a glass of barley grouts 500 g bacon Two onions Salt Sugar Water
  5. 5. Put sauerkraut in a saucepan with pearl barley and meat. Cover it with waterand stew it under the lid. It is important to see that the water does not boil off. Add salt and sugar. Cut the onions into little cubes and fry them with little fat or oil. Add them to the sauerkraut. Serve with boiled potatoes and pork.
  6. 6. Estonian Soda Bread Eesti leib 200 g ricotta or curd cheese 2oo ml milk 1 egg 200 ml (115 g) barley flour 100 ml (70 g) plain/all-purpose flour 1 tsp baking soda 1 tsp salt 1 Tbsp sugar 2 Tbsp rapeseed or olive oil
  7. 7. Combine ricotta/curd cheese, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture.Pour in the oil and mix until combined. Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon thebatter into the form and bake at 200 Celsius for about 25-30 minutes, until thebread is lovely golden br own. Add 2 Tbsp sour creme, if using ricotta cheese.
  8. 8. Pickled Yellow Pumpkin Marineeritud kõrvits 1 kg prepared pumpkin/winter squash (see below) 1 L water 200 g sugar 1-2 cinnamon sticks 5 black peppercorns 1 whole cloves 5 allspice berries fresh gingerroot, about 2-3 cm, peeled and sliced 2 Tbsp vinegar (30% strenght)
  9. 9. Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered).You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water, sugar, cinnamon stick, gingerroot, black peppercorns, allspice and wholecloves in a large saucepan. (You may add a teaspoon of salt to the marinade,but its not necessary). Bring to the boil, then add the vinegar and then your pumpkin. Simmer on a moderate heat until pumpkin pieces have becometranslucent, but not too soft and mushy. Transfer the pumpkin with a slottedspoon into sterilised jars, then pour the hot marinate over. Close and keep in the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.
  10. 10. Pickled Baltic Herring Räim marinaadis 1 kg Baltic herring 1 lemon 50 ml white wine salt, sugar, white pepper 20 ml vegetable oil 10 g mild mustard 3 sprigs of dill 60 g onion to garnish: fresh salad leaves and toasted rye bread or boiled potatoes
  11. 11. Gut the Baltic herring, remove heads, skin and bones. Wash the fillets and pat dry with paper kitchen towel. Place the fillets in a bowl and make themarinade. Juice lemon to make the marinade, mix with wine and vegetable oil; season with salt, sugar and freshly ground white pepper. Pour the marinade over the fish fillets, cover with baking paper and food wrap and put into afridge for 2 hours.Use a whisk to mix up mustard and vegetable oil for making the mustard dressing; finely chop dill. Add some finely chopped dill herringmarinade to the dressing to finish the taste. Some ground lemon peel may be added to the dressing, if desired.Serve with dressing, fresh salad and rye bread of boiled young potatoes
  12. 12. Black sausage Verivorst 500g pearl barley 2 litres water 400g smoked bacon salt 2 onions 100g lard black pepper marjoram allspice
  13. 13. 1 litre of fresh pigs blood 500g thin casing Roast potatoes: 50g lard 1 kg potatoes salt Lingonberry jam: 400g lingonberries 200g sugar
  14. 14. Rinse barley with cold water and cook in salted water with cubed bacon. chop onions and sautée with lard. Remove cooking barley from heat when texture looks like porridge. Chill,season, add fried onion and strained blood. Mix all ingredients well and fill the casing tight. Tie sausages with a thin rope.Cook raw sausages in water seasoned with allspice and salt. Check doneness with toothpick, outcoming juices should be clear. Remove sausages from cooking liquid and chill.For serving cook in preheated oven at 200C for 15 min. untilcrisp. Serve with roastpotatoes, sauerkraut (stewed for 1 hour with some lard) and lingonberry jam.
  15. 15. Fresh Apple JuiceVärskelt pressitud õunamahl Ingredients 3 apples How to Make Apple Juice Wash the apples. Remove their cores. Cut the peel off the lemon. Slice apples to fit your juicer. Juice and Enjoy.
  16. 16. Estonian Potato Salad Eesti kartulisalat Ingredients 300 g potatoes 200 g carrots 200 g pickles 100 g sausages or ham 50 g canned peas 150 g sour cream 150 g mayonnaise Salt, sugar, mustard2 eggs, fresh cucumber (for decorations)
  17. 17. Boil washed and unpeeled potatoes and carrots. Boil eggs for 8-10 minutes. Peel boiled potatoes and carrots and chop into cubicles. Chop pickles and sausage. Make a salad dressing of sour cream and mayonnaise; flavour it with salt and little sugar, if you wish, with mustard. Mix all theingredients with the dressing. Put the salad into a bowl and decorate with parsley, egg, and fresh cucumber.
  18. 18. Pea soup Hernesupp Ingredients: 1.5 glasses of dried peas 0.5 glasses of groat500 g smoked meat ( pastrami with bone) 1 onion 2 carrots 2.5 litres of water Herbs
  19. 19. Put the peas into cold water the day before. Thenext day add groats and meat to the same water and boil it. Boil in a low temperature until all the ingredients are soft. Grate the carrot and chop the onion, fry them a little and add to the soup;flavour it. Take the meat out of the soup, remove bones, cut the meat into small pieces and put itback into the soup. When serving strew the soup with herbs and also offer a toast with it.
  20. 20. Thank you for listening!