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Estonian bread pudding

Estonian bread pudding

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Bread pudding is one of my childhood dishes, which my grandmother and mother used to make in a wood-fired oven. Golden brown and crispy on the outside, soft on the inside and filled with all sorts of goodies: curd, raisins, sometimes apples. It tasted wonderful both hot and cold and was usually served with milk, sometimes with jelly. This dish was made with slightly stale, drier bread, but I solved this by toasting the bread slices in a dry pan on both sides and spreading them with butter before assembling the bread tin.
I tried to recreate the old flavors from memory, added a few ingredients that were not used many years ago, and here is the result. If anyone wants to make something truly nostalgic, then bread tin is one of those dishes.

Preparation time: 30 minutes of assembly time, plus about 40 minutes of baking time.
Level: Easy
Quantity: 30 cm round baking tin

Ingredients:
1 loaf of sliced, good-quality white bread
400 g curd
100 ml whipping cream
150 g sugar
150 g raisins
100 g dried cranberries
100 g dried apricots, cut into small pieces
600 ml milk
3 eggs
3 tsp vanilla sugar
150 g room temperature butter

Preparation:

  1. Toast the bread slices on both sides in a dry pan until lightly browned and crispy.
  2. Lightly brush both sides of the bread slice with room temperature butter, cut the slices in half, and line the bottom of the baking tin with a single layer of bread slices.
  3. Mix the curd with 100 g sugar, 100 ml whipping cream, and 2 tsp vanilla sugar, and pour half of the curd mixture onto the bread slices.
  4. Sprinkle half of the chopped apricots, cranberries, and raisins over the curd.
  5. Place another layer of toasted and buttered bread slices on top of this layer, and add the curd and dried fruit.
  6. For the last layer, place the bread slices, overlapping them slightly at the edges.
  7. Mix the milk and eggs, add 50 g sugar and 1 tsp vanilla sugar. Beat until smooth and pour into the pudding so that the milk reaches the last layer of bread, but does not cover it. The last piece of bread needs to be crispy.
  8. Cover the last layer of bread with pieces of butter and place in the oven at 180 degrees C and bake for about 40 minutes until the milk-mince sauce has set and the bread has become nicely golden brown and crispy.
    Serve the bread pudding with milk.
    Ready!!
Kuchmachi

Kuchmachi

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Kuchmachi is the national dish of Georgia, consisting of chicken by-products, liver, hearts, and gizzards. This dish is seasoned with a mixture of hmeli-suneli spices and served with crushed walnuts and pomegranate seeds. In Georgia, a similar dish is also made from beef or lamb offal. This dish is worth preparing a little more; it gets better as it stands.

Preparation time: 2-3 hours for boiling gizzards and hearts, 1 hour for cooking.
Level: Not too difficult
Quantity: Serves four to six

Ingredients:
500 g chicken liver, cut into 2-3 cm pieces
500 g chicken hearts, cut in half
500 g chicken gizzards, cut into 2-3 cm pieces
4-5 medium garlic cloves, sliced
2 large onions, finely chopped
2 tbsp. Hmeli suneli seasoning blend
3-4 tbsp. cooking oil for browning offal
200 g walnuts, coarsely crushed
A handful of pomegranate seeds, for serving
Fresh parsley or coriander, for serving
Sea salt and black pepper, for seasoning
250 ml chicken stock

Preparation:

  1. Boil the chicken gizzards and hearts, seasoned with salt, for 2-3 hours until soft.
  2. Cut the hearts in half, the gizzards into 2-3 cm pieces, and chop the liver. Chop the onions and slice the garlic.
  3. Heat the cooking oil in a heavy-bottomed saucepan over high heat, quickly brown the onion and garlic for a minute, add the chopped liver, hearts, and gizzards, stir and brown the food for 5-7 minutes.
  4. Adjust the temperature to low, add the broth and the Hmeli suneli seasoning mix, season with sea salt and black pepper, and simmer the food for about 45 minutes.
  5. The food should be on the drier side at the end, definitely not watery. Let the broth evaporate, and when it has almost evaporated, add the walnuts, lightly crushed with a knife.
  6. To serve the food, shake it over with chopped parsley and pomegranate seeds. You can serve it with Georgian flatbread or basmati rice.
    Ready!!
Pan-fried chicken in dill sauce

Pan-fried chicken in dill sauce

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My grandmother always said that when cooking chicken, you shouldn’t season it too much, so that the chicken doesn’t lose its characteristic flavor. The only seasoning she used with chicken, besides black pepper and salt, was dill. I remember chicken in dill sauce with potatoes from my childhood. I’m sharing the concept of this dish here, so that everyone can modify this dish to their liking, adding garlic, onion, or other seasonings. My grandmother always made the sauce with sour cream, but you can also use whipped cream.

Preparation time: 45 minutes to 1 hour
Level: Easy
Quantity: for two

Ingredients:
6 chicken legs
50 g butter for browning
A handful of fresh or frozen, chopped dill
0.5 to 1 tsp flour for thickening the sauce
100 g sour cream
Sea salt and black pepper for seasoning

Preparation:

  1. Heat the butter in a pan over a medium heat, add the chicken legs and brown them for about 5 minutes.
  2. When the chicken is browned, add about 100 ml of water, season with sea salt and black pepper, add the chopped dill, cover the pan with a lid, and simmer for about 20 minutes over a medium heat.
  3. Gently stir the chicken legs. When the water has evaporated, add a little water, but there should not be much water left in the end, and simmer for about 10 minutes more.
  4. Dissolve the flour in a little cold water. Do not pour everything into the sauce; it may become too thick.
  5. Place the chicken legs on a plate and add the flour and sour cream dissolved in water to the chicken stewing broth. Stir quickly and let the sauce thicken. If necessary, add water to get the desired amount of sauce and the desired thickness. If the sauce is too liquid, add the remaining dissolved flour.
  6. Season the sauce with pepper and salt if desired, and add dill if you need a stronger dill flavor.
  7. Place the chicken legs in the sauce, shake with dill, and serve with boiled potatoes or oven-baked potatoes
    Ready!!
Blueberry Chocolate Muffins

Blueberry Chocolate Muffins

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Rich, fluffy, crumbly muffins.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 24 muffins

Ingredients:
250 g flour
2 tsp baking powder
0.5 tsp sea salt
300 g fresh blueberries
180 g sugar
120 g melted butter
2 large eggs
2 tsp vanilla sugar
200 ml milk
150 g dark chocolate chips or chopped chocolate

Muffin crumbs:
70 g flour
120 g sugar
60 g melted butter

Preparation:

  1. Melt the butter, mix all the ingredients in a large bowl: flour, baking powder, sea salt, vanilla sugar, sugar, melted butter, eggs, milk, and chocolate.
  2. Sprinkle the blueberries in a bowl until slightly moist, mix with 1 tbsp flour. This will prevent the blueberries from sinking to the bottom of the muffins. Mix the prepared blueberries into the batter.
  3. Make the crumbs for the muffins. To do this, melt the butter and mix it with the flour and sugar, and mix between your fingers until it forms a smooth, semi-dry crumb.
  4. Preheat the oven to 200 degrees C.
  5. Line the muffin tins with paper liners, pour the muffin batter into the tins so that they are filled almost to the brim. Shake the muffin crumbs on top and bake at 200 degrees C until the muffins turn golden brown on top. This will take about 15-20 minutes.
    Make all the muffins in the same way. Let the muffins cool for a few minutes before placing them on a serving tray.
    Ready!!
Curd Cheese Pancakes

Curd Cheese Pancakes

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Curd cheese pancakes is a classic dessert of Slavic cuisine. Common in Russian, Belarusian, Ukrainian cuisine and areas related to these countries, in Poland, Lithuania, Estonia, and Latvia. Here, I am posting a simplified recipe for curd cheese pancakes, which uses fine-grained cottage cheese in the preparation of these pancakes.

Preparation time: 30 minutes
Level: Easy
Serves: two

Ingredients:
200 g fine-grained cottage cheese
2 small eggs or one large egg.
1 teaspoon vanilla sugar
2-3 tablespoons sugar
3 tablespoons flour
A pinch of sea salt

Neutral-flavored cooking oil for baking
For serving, jam and sour cream of your choice

Preparation:

  1. Mix the egg and sugar, add the cottage cheese and a little sea salt.
  2. Add the flour and mix to form a dough that should not flow directly, but it should not be very thick either. Better pancakes come out when less flour is used.
  3. Heat cooking oil in a frying pan, pour flour onto a plate, wet your hands, and form a ball of dough, roll it in flour, press it to about 1 cm thick, and place it in the pan.
  4. Fry until golden brown on both sides.
  5. Serve with sour cream and jam of your choice
    Ready!!
Sauerkraut with pork and barley

Sauerkraut with pork and barley

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If someone would like to cook a very traditional Estonian dish, then Sauerkraut with pork and barley is definitely the one for them. It has probably been prepared among Estonian peasants since the 19th century. At first, it was a South Estonian peasant dish; later, it spread across Estonia. This dish is still prepared in many families today. The methods of preparation are different; some definitely prepare these cabbages in the oven, others on the stove, and mixed variants of these methods are also used. My grandmother prepared them on the stove, and the variant that I am posting here was prepared by my mother using an old family recipe. It is worth making more mulgikapsad, because they become more and more delicious after standing for a few days.

Preparation time: 3 hours
Level: Medium
Quantity: About 3.5 to 4 kg of sauerkraut

Ingredients:
About 2 kg of sauerkraut
1.5 kg of overgrown pork
About 150 g of barley groats, soaked overnight
Sea salt, if necessary
A little sugar if desired
1 tbsp of cumin if desired

Boiled potatoes for serving

Preparation:

  1. Soak the barley groats in cold water overnight.
  2. Squeeze the sauerkraut dry; this will help remove excess acidity. There are several points in the preparation of this dish where the flavors can be adjusted, and it is difficult to give specific quantities.
  3. Pour half of the sauerkraut into a thick-bottomed cooking pot, place the overgrown pieces of meat on top of the cabbage, and cover with cabbage again. You can lightly sprinkle sugar and salt between these layers, or add salt later if necessary, because sauerkraut is already quite salty.
  4. Pour in the cabbage, add water so that the cabbage is covered with water, let it boil, and taste. Adjust the flavors if necessary.
  5. Cover the cabbage layer with soaked groats, add water until everything is covered, cover with a lid, and simmer for about 3 hours.
  6. When the cabbage is soft, fish the pieces of meat out of the cabbage and set aside, and use them when serving.
  7. Mix the cabbage with the groats, season with sea salt and sugar if necessary.
  8. Serve with boiled potatoes and cut the meat cooked with the cabbage.
    Ready!!
Mushroom cutlets

Mushroom cutlets

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This year, the forests are exceptionally rich in mushrooms thanks to the rainy summer. Freshly picked wild mushrooms can be used to create a variety of dishes. One of them is mushroom cutlets, which I have made almost every autumn. I have never used mushrooms alone to make cutlets; I have also added about one-third of high-quality minced meat.

Preparation time: 30 minutes
Level: Easy
Quantity: For four

Ingredients:
300 g mixed pork-beef minced meat
About 600 g chopped wild mushrooms
One medium onion, finely chopped
One clove of garlic, finely chopped
Sea salt and black pepper to taste
3 slices of white bread soaked in half a glass of milk, crumbled.
1 egg
50 g sour cream
Cooking oil for frying

Mashed potatoes:
10 medium potatoes
50 g butter
About 300 ml or more of hot milk
Sea salt for seasoning


Sauce:
One small onion, finely chopped
1 tsp flour
250 ml milk
2 tbsp soy sauce
Sea salt and black pepper for seasoning

Chopped parsley for garnish

Preparation:

  1. For the mashed potatoes, peel the potatoes and boil them with sea salt until soft. When the potatoes are soft, drain the water, evaporate the remaining liquid on a hot stove, add butter, and warm milk. Mash the mashed potatoes with a masher until smooth. Add milk until the mash is suitably liquid.
  2. While the potatoes are boiling, prepare the cutlet dough. Soak the bread in milk. Pour enough milk on the bread so that you don’t have to throw the milk away, and so that everything is absorbed into the bread and can be added to the cutlet mixture.
  3. Mix the soaked and crushed white bread, minced meat, chopped mushrooms, finely chopped onion, finely chopped garlic, egg, sour cream, black pepper, and sea salt. Mix everything until smooth
  4. Heat the oil in a heavy-bottomed pan, form a ball of cutlet dough about 5 cm in diameter, press it lightly to flatten it, place it in the pan, and fry until golden brown on both sides. Use medium heat to cook the cutlets through.
  5. When the cutlets are ready, make the sauce. To do this, brown the onions in a pan for about a minute, add the flour, and brown for about 30 seconds more, stirring in the flour. Add the milk and soy sauce and let the sauce boil until it thickens slightly. Season with black pepper and sea salt.
    Serve the mushroom cutlets with mashed potatoes and sauce, and garnish with chopped parsley.
    Ready!!
Breaded pike perch in vinegar marinade

Breaded pike perch in vinegar marinade

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One easy way to prepare pike perch fillets is to bread the fish in flour, egg, fry, and marinate for 12-24 hours before eating.

Preparation time: 30 minutes, plus marinating time
Level: Easy
Quantity: 1.5 kg marinated fish

Ingredients:
About 1.5 kg pike perch fillets, cut into strips about 3 cm wide
2 eggs for breading
3 tbsp flour for breading
Cooking oil for frying
Sea salt and ground pepper for seasoning
Cooking oil for frying

Marinade:
800 ml of water
6 tbsp 30% vinegar
10 grains of black pepper
10 grains of allspice
4 bay leaves
5 tbsp sugar
1 tbsp salt (can be added if you want a saltier marinade)
6 small, thin carrots, sliced
2 medium onions, sliced

Preparation:

  1. Cut the pike perch fillets into strips about 3 cm wide, season with sea salt and black pepper.
  2. Heat the cooking oil in a pan over medium heat. Bread the fish pieces in flour and egg and fry until golden brown on all sides. Set aside.
  3. While the fish is frying, prepare the marinade. Slice the onions and carrots, bring the water to a boil in a pot, add the bay leaves, pepper, and allspice, onions and garlic, sugar, salt, and vinegar.
  4. Boil the marinade for about 5-7 minutes, layer the fried pike perch fillets with the carrots and onions in a bowl, and pour over the hot marinade. Leave to stand at room temperature for 12-24 hours or in the cold for 24 hours.
    Eat the marinated fish with bread or serve it with salads at a party.
    Ready!!
Pork tenderloin with onions, fried tomatoes, and sage

Pork tenderloin with onions, fried tomatoes, and sage

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Pork tenderloin is a wonderful dish if you make it properly so that the meat is cooked through but has not become too dry and tough. I prepared the pork tenderloin with organically grown, very ripe tomatoes, which I lightly fried with onions and seasoned with fresh sage.

Preparation time: 30 minutes
Level: Easy
Quantity: Serves two or four

Ingredients:
One pork tenderloin, cut into slices about 2 cm thick
About 10 smaller, ripe tomatoes, halved
About 20-30 sage leaves
1 large onion, sliced
Black pepper and sea salt to taste
About 0.25 tsp dried oregano to taste
2-3 tbsp olive oil for frying

Vegetables, baked potatoes, or your favorite pasta to serve with the meal.

Preparation:

  1. Clean the pork tenderloin of the silver skin. Cut the meat into slices about 2 cm thick.
  2. Heat the oil in a heavy-bottomed pan and fry the pieces of meat on both sides over a slightly higher heat than medium.
  3. Season the meat with salt, pepper, and oregano
  4. When the meat is ready, transfer the pieces of meat to a plate until the tomatoes and onions are cooked.
  5. Slice the larger onion and fry the onion slices for about 5 minutes.
  6. Cut the tomatoes in half crosswise and place them in the pan with the onions, and fry the tomatoes for about 3-4 minutes with the cut side down.
  7. Turn the tomatoes over, put the pieces of meat back in the pan, and mix lightly with the sauce from the tomatoes.
  8. Shake the sage leaves over the food and mix lightly. Do not break the tomatoes too much when stirring; they have become very fragile from cooking.

Serve with potatoes, vegetables of your choice, or cooked pasta.
Ready!!

Broad Bean Hummus

Broad Bean Hummus

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This dish is not strictly hummus in the classical sense, but it is a spread worthy of hummus, perfect for eating with bread or vegetables. In the summer, when broad beans are ripe and you have already made enough Estonian favorites – broad beans in salted water, I recommend making this dish.

Preparation time: About 40 minutes
Level: Easy
Quantity: Serves 4

Ingredients:
About 500 g of field beans, cleaned of pods
Freshly squeezed juice of one lemon
Pinch of ground hot chili pepper
0.25 tsp ground black pepper
0.25 tsp paprika powder
Sea salt to taste
About 50 ml of high-quality olive oil
12 fresh mint leaves
3 medium garlic cloves
Fresh parsley, mint leaves and paprika powder and olive oil for garnish

Preparation:

  1. Boil the beans in lightly salted water for about 30 minutes until soft. Remove the cooking water.
  2. Add freshly squeezed lemon juice, garlic, olive oil, and mint leaves.
  3. Puree everything with a hand blender until smooth. If the mixture is too thick, add boiled water. It is impossible to recommend the benefits of hummus; it is more a matter of taste. It should not be runny, but it should not be too dry either. The mixture should remain in the desired shape.
  4. Season the hummus with sea salt, black pepper, paprika powder, and chili powder.
    To serve, place the hummus in a bowl, make indentations on the surface of the hummus, pour a little olive oil into them and shake on black pepper and paprika powder. Garnish with a sprig of mint and parsley leaves.
    Ready!!

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