Thursday, December 27, 2018

Estonia - Cabbage Pie

This recipe is really unusual, unlike anything I've made before. I feel worried it won't work because I struggled to translate it from Estonian properly. Here we go!

Ingredients:

3 eggs
1 tablespoon of sour cream
5 heaping tablespoons of flour
250 grams mayonnaise
1/2 teaspoon baking soda 
1/2 teaspoon of vinegar
1 small white cabbage
salt and pepper 


Cut the cabbage into bite size pieces and saute them in some oil in a frying pan. Add salt & pepper. I was really tempted to eat the cabbage just like this is smelled so good.




Set aside, now it's time to make the 'dough' for the pie. Separate the eggs and stir the yolks into the sour cream.



Add the flour, mayo and the vinegar/bicarb mix. Stir it up.


In a separate bowl whisk the egg whites up until they form stiff peaks. Gently mix them into the other bowl until everything is combined.





Grease and oven-proof dish and pour half of the mixture into it. Now put in the cabbage and top with the other half of the mixture. 



Bake in an oven at 200C for about 20-30 minutes. 


 

The cabbage pie tasted almost like a cabbage cake. Which was strangely delicious. It was very light and fluffy with a salt & peppery, crunchy layer of cabbage running through it. We really enjoyed it. It was unusual with so much mayo in it but it works really well. JD wants to try it with chicken too.

Thursday, December 20, 2018

Estonia - Kringle

This pastry is the Estonian version of a bread pretzel. It can be decorated and flavoured with lots of options but I'm just doing a basic cinnamon kind today.

Ingredients:

  • 3 cups flour
  • 1 tablespoon yeast
  • 1/2 cup warm milk
  • 1 tablespoon sugar
  • 1 egg
  • 2 tablespoons butter
  • A pinch of salt
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • Icing sugar for decoration

Add the 1 tablespoon of milk and yeast to the warm milk. Stir well and leave for 10 minutes.


Put the flour, salt and butter in your stand mixer and mix until it's a sandy texture with all the butter incorporated.



Now add the egg and milk mixture to the bowl. Mix using your hook attachment for 5 minutes.



It should have formed a good dough. Remove from the mixer and knead by hand for a few minutes. Roll into a ball and cover with a clean cloth for about 30 minutes.



It should have doubled in size. Now we bake it for 30 minutes on 30 C


While it bakes you can melt down the butter and add the brown sugar and cinnamon to it.


Take the dough out of the oven and punch it down to get the volume out of it. It should be quite a firm dough now. Roll it out into a large oblong.


 Brush the dough with the cinnamon paste.


Roll the dough towards you horizontally When you have a long tube cut it in half again horizontally. Now you need to weave the two halves together. No picture as my hands were very sticky! You can leave it as a long pastry or fold it around into a ring. That's what I attempted to do.


Leave it to rise again for about 30 minutes and then brush your kringle with more of the cinnamon paste and bake in an oven at 180 C for 20-25 minutes. Dust with icing sugar before serving.


I was really pleased with how my Kringle turned out. It wasn't a perfect ring shape but it's a nice knot shape with a weird flourish at the back, haha! It was lovely, still a bit warm, bready with veins of cinnamon running through it. We did find it a bit dry to eat but soon solved that by drizzling honey on top which made for a delicious pastry. I had it again cold for breakfast the next day and it was even more cinnamony, yum.

Thursday, December 13, 2018

Estonia - Liver With Sour Cream

I know it's not a popular opinion but I really like liver. I'm interested to try having it a different way from the usual liver and bacon stew I normally have.

Ingredients:

1 package liver
2–3 tablespoons butter
250 g sour cream
 ½ teaspoon of salt
black pepper



Cut up the liver into bite-sized pieces. Melt the butter in a frying pan and add the liver. 




Fry for about 10 minutes. Add the salt & pepper and the sour cream. Stir well and cook for a further 2 minutes. Serve on a bed of rice or cous cous.




This was a pleasingly easy dish to make. It has simple flavours but the liver is quite distinctive. I really enjoyed it, the sour cream made a lovely sauce with the butter and liver cooking juices. Yum!

Thursday, December 6, 2018

Estonia - Yellow Split Pea Soup

In January 2011 I made Banana Curry Soup from Estonia and it was easily the worst food I've made on my blog. So I'm keen to give Estonia a second chance!

As the weather turns colder it's nice to cook a hearty soup and JD loves split pea soup so he's keen to try yellow split peas this time. Southern Estonian versions have pearl barley and Northern versions have carrots and potatoes. This recipe includes everybody!

Ingredients:

200g yellow split peas
150g pearl barley
500g smoked pork
2 onions
1 large carrots
3 potatoes
salt to taste
3 teaspoons mustard


The night before you make the soup put the peas and pearl barley in a large bowl of cold water.


Chop the onions and cube the carrots and potatoes quite small. Saute them in a large pan in some oil.


 When they've started to soften add the cubed pork and saute for a few more minutes.


 Rinse the peas and pearl barley then add them to the pan. Stir well as it cooks for 2 more minutes.


Add 4 cups of water and leave to simmer until the peas have softened to form a thick soup. It could take anything from 1 hour to 2 so be patient.


Season the soup with salt and add the mustard. Stir well and serve.



This soup was definitely hearty and filling. It was salty from the pork and had lots of different textures from the vegetables. It's a very simple dish but one we'd eat often. JD declared it was good split pea soup and that's good enough for me. Estonia has been redeemed in my eyes.


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