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dill

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!!
Fresh Pickles

Fresh Pickles

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As promised, I continue the introduction to the food culture of the Peipsi region. In this post, you can read how to make the most amazing fresh pickles I have ever tried. And again, I didn’t make them myself, but a local made them, making this recipe even more authentic. All I can comment on is that the amount of herbs used to make the pickles is impressive, but that’s probably also the reason why they are so delicious.

Preparation time: 24-48 hours
Level: Easy
Quantity: 1 kg of cucumbers

Ingredients:
1 kg cucumbers
10 medium garlic cloves, roughly chopped. If the garlic stalks are green, slice the stalks of two garlic heads into slices about 1 cm thick
2 large horseradish leaves
A good handful of dill stalks with florets
2 liters of water
2 tablespoons of coarse sea salt


Preparation:

  1. Wash the cucumbers and dill sprigs in cold water
  2. Cut the garlic into pieces, and cut one horseradish leaf into pieces.
  3. Use a large glass jar or stainless steel bowl, or cooking pot. Place the chopped horseradish leaves, garlic pieces, garlic stalk pieces, and dill stalks in the bottom of the pot. Place the cucumbers on top, and place the next layer of herbs on top of the cucumbers, and cover everything with horseradish leaves.
  4. Mix cold water with sea salt until the salt dissolves. Pour the salt water over the cucumbers, then cover them with a plate that is smaller than the container. This will help keep the cucumbers and herbs submerged in the liquid. Cover the fermentation container with a lid and leave the cucumbers to ferment at +4 degrees C.
    When fermenting in the cold, the cucumbers are very crunchy and have a perfect taste 24 hours later. Ferment the cucumbers for a maximum of 48 hours, then transfer them to a jar without brine and store under the lid.
    Ready!!
Green risotto and risotto cakes

Green risotto and risotto cakes

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One of these Italian dishes that I have made a few times, which is especially suitable for summer. Delicious, light, and easy to prepare. I decided to post my version of green risotto along with what I could do with leftover risotto from lunch. There are many options, you can make deep-fried risotto balls (Arancini), or you can fill the leftover risotto with mushrooms and vegetables, which is always delicious. As an option here, I made breaded risotto cakes, which are delicious and eaten with a spicy, garlicky tomato sauce.
Risotto is a food that is very easy to prepare, but you have to dedicate yourself to making it, otherwise, the dish can easily fail.

Preparation time: 30-40 minutes
Level: Medium
Quantity: For two to four

Ingredients:
Risotto:
200-250 g of risotto rice, arborio rice is usually available in the store, which is my preference for making risotto
About 400 ml of dry white wine
200 g of grated parmesan
3-4 tablespoons of olive oil
1 large onion finely chopped
3-4 medium cloves of garlic finely chopped
About 100 g of 82% butter
200 g frozen green peas or fresh green peas
200 g of asparagus, the ends cut off at a length of about 3 cm and halved, the soft parts of the rest of the asparagus stalks chopped into small pieces
150 g of leek, finely chopped
150 g of broccoli chopped into small pieces
A handful of fresh dill chopped
A handful of fresh parsley chopped
Black pepper and sea salt to taste

Risotto cakes:
Leftover risotto the day before
A couple of tablespoons of flour for breading
For breading an egg
Breadcrumbs for breading
Olive oil for frying

For the tomato sauce:
400 g can of chopped tomatoes
2 cloves of garlic
1 chili, chopped
Sea salt and black pepper to taste
A small handful of basil leaves for seasoning
A handful of grated parmesan for sprinkling on top of the food

Preparation:
Risotto:

  1. Chop the onion and garlic, heat the olive oil in a heavy-bottomed pot on medium heat, and lightly fry the onion and garlic. Under no circumstances should the onion be allowed to brown.
  2. After a few minutes, add the risotto rice, stir, and fry for about a minute with the onion and garlic.
  3. Add half the amount of white wine to the rice and reduce the heat to low, stir the food often, the rice must not burn on the bottom under any circumstances.
  4. When the liquid evaporates, add water or broth. Some say that you should use stock, but in my opinion, the risotto is even lighter and better than just using water. The flavors come from rice, wine, parmesan, and spices.
  5. Add water until the rice tastes semi-soft. Then add the other half of the white wine and mix as before. The more you stir the risotto, the better it will be, the starch will get out of the rice grains nicely and the risotto will be sticky and silky as it should be. Season the risotto with black pepper and sea salt.
  6. At the same time, chop the greens. Cut the ends of the asparagus about 3 cm long and cut them in half lengthwise. Cut the remaining asparagus stalks into thin slices. Finely chop the leek, finely chop the dill and parsley. Chop the broccoli tops into small pieces.
  7. When the wine has almost evaporated and soaked into the rice grains, add all the chopped greens – asparagus, peas, leeks, dill, parsley, and broccoli.
  8. Stir and let it simmer for a few minutes with the rice. Green risotto tastes best when all the green vegetables are semi-soft and slightly crunchy.
  9. Add grated parmesan, mix, and add butter. Remove the risotto from the stove and let the butter melt. Stir the risotto and transfer immediately to plates.
  10. To serve, add olive oil to the risotto, sprinkle with grated parmesan, and sprinkle with black pepper.
    When serving risotto, there could also be a plate with grated parmesan, to shake additionally, a black pepper grinder, and a pitcher of olive oil.
    Done!!

Risotto cakes:
If you cannot eat all the risotto, it is a very good option to make breaded risotto cakes the next day

  1. Prepare the sauce. Chop the garlic, pour a little olive oil into the pan, and lightly fry the garlic, add a 400 g can of chopped tomatoes, let it boil, and cook for a few minutes until the sauce thickens slightly.
  2. Chop a small handful of basil, add to the sauce, and season with ground black pepper and sea salt.
  3. Prepare the risotto cakes. To do this, shake some flour and breadcrumbs on the plates. Beat 1-2 eggs.
  4. Heat the olive oil in a heavy-bottomed pan over medium heat.
  5. Shape the remaining risotto into balls of the desired size, press them flat, and bread them first in flour, then in egg and breadcrumbs.
  6. Fry the risotto cakes until golden brown on both sides.
  7. Put the sauce on a plate, arrange the risotto cakes neatly on top of the sauce, and garnish with a sprig of basil.
    If desired, sprinkle with grated parmesan and black pepper.
    Ready!!
Simple Mexican tacos

Simple Mexican tacos

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Tacos are the heart of Mexican cuisine. Historically, it is said that thin cornbread filled with fish was offered to the staff of Hernán Cortés when the conquistadors arrived in the territories of present-day Mexico, at least this is what the historian Bernal Díaz del Castillo, who was a soldier in the expedition of the conquistadors to the territories of Mexico, writes.
A taco is a thin cornbread or corn-wheat bread wrapped around a filling and usually eaten with the hand. Tacos can be filled with various meats, vegetables, fish, cheese, etc. I made two types of tacos using wheat flour and blue corn flour tortillas available at the store. As a filling, I used oven-baked manatee fillet and roasted shrimp, which I seasoned with Mexican adobo seasoning. In addition, I used a not-very-spicy chili sauce and a mint coriander sauce. I used cherry tomatoes, avocado, cucumber, and herbs in addition to the meat and shrimp.

Preparation time: about 1-hour preparation, 20-30 min preparation
Level: Easy
Serves: four

Ingredients:
12 small wheat tortillas and 12 small corn tortillas
400 g chicken fillet cut in half
400 g of tiger prawns
A handful of cherry tomatoes, cut in half
250 g of fresh cucumber, sliced
2-3 avocados, sliced
2 medium peppers
3-4 tbsp Taco seasoning or Mexican adobo seasoning mix
A handful of chopped fresh coriander, parsley, and, if desired, dill
Favorite sauces, I used Mexican chili sauce and cilantro-peppermint sauce, and sour cream.
Sea salt for seasoning
A few tablespoons of cooking oil for frying
2-3 limes

Preparation:

  1. Prepare the chicken. Cut the chicken fillet into thirds lengthwise, and brown. The chicken will be much juicier if it is prepared after browning in the oven at 200 degrees C for about 10 minutes, but frying in a pan is also suitable.
  2. When the chicken is ready, cut the meat into pieces suitable for the tacos, pour into a bowl, add the taco seasoning mixture, and mix.
  3. Brown the shrimp in a small amount of cooking oil for a few minutes, pour into a bowl, and season with the taco seasoning mixture.
  4. Brown the tortilla plates in a dry pan. Heat the pan, place the tortilla plate on the pan, and fry for about a minute on each side until the tortilla plates are slightly browned. Fold the tortilla plates twice, then it’s nice to put the filling between them, but you can also put it on a plate to cool slightly.
  5. Cut the cherry tomatoes into suitable pieces, slice the cucumber, peppers, and avocados, and chop the herbs.
  6. Assemble the tacos, place chicken or shrimp on the tortilla, add tomatoes, cucumber, avocado, peppers, and herbs, add sauce if desired, squeeze fresh lime juice, and serve immediately.
    You can put any other components in the taco filling, cheese, black beans, corn, etc.
    Ready!!
Khmeli suneli

Khmeli suneli

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A classic Georgian spice mix, the composition of which varies quite a bit, but its main ingredients, coriander, parsley, lentil seeds, laurel, and dill are almost always in place. This mixture is sometimes called Georgian Garam Masala and is used in many Georgian national dishes, including Hartcho.

Ingredients:
2 teaspoons of fenugreek seeds4 dried bay leaves
1 teaspoon chili powder
2 teaspoons dried dill
2 teaspoons dried marjoram
2 tablespoons dried parsley
2 teaspoons dried tarragon
1 teaspoon coriander seeds
0.5 teaspoons black pepper
2 teaspoons sea salt

Preparation:
Mix all the components together and grind in a coffee or spice grinder for 10-15 seconds until the mixture is smooth. Use the mixture to flavor Georgian national dishes.
Ready !!

Gravlax with horseradish-mustard gravy

Gravlax with horseradish-mustard gravy

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Gravlax means buried or dug in salmon in translation. It is a Scandinavian classic dish. Norway, Sweden, Denmark, and occasionally Finland are mentioned in the writings when it comes to gravlax. Salt was an expensive spice and it wasn’t easy to get. The fish was salted with a small amount of salt and turned into a birch bark and dug into the ground, where it did not rot but fermented slowly. Nowadays, such procedures are probably not done anymore, but instead of that one of the best ways to salt the fish that I know is discovered. The fish is salted with a mixture of salt and sugar, a little white pepper, and a small amount of vodka are added and kept at a temperature of a day or a few +4 degrees to turn fish fermented and delicious. The fish is then covered with fresh, chopped dill, cut into thin slices, and eaten with bread, rice cakes, Yorkshire pudding, or other garnish, or used as a snack.

Preparation time: 15 min preparation, 24h fermentation time
Level: easy
Quantity: one whole salmon filet

Ingredients:
Fish:
One skinned salmon filet, bones removed
3 tablespoons brown sugar
3 tablespoons sea salt
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped dill
a little finely ground white pepper
30 ml of vodka
A large handful of fresh finely chopped dill
to serve

Gravy:
100 g of sour cream
1 tablespoon horseradish
1 teaspoon dijon mustard
for seasoning with sea salt and black pepper

Preparation:
1. Mix the sugar, salt, vodka, lemon zest, finely chop the dill stalks and add to the mixture.
2. Lightly grease the salmon filet with the mixture and wrap in cling film, let stand at +4 degrees for 24 hours.
3. Finely chop fresh dill, and cover with a good thick layer of chopped dill
4. Cut slices less than 0.5 cm thick with a sharp knife.
5. Place the fish slices on a plate, add a few quarters of lemon and serve

6. To make the sauce, mix the sour cream, horseradish, and mustard, season with salt and pepper and serve with the fish.
Ready!!

Fresh salted pickles

Fresh salted pickles

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In summer, at least once a year, I would like to feel the taste of fresh pickles that is very familiar from childhood. Not these, salted serious pickles which Estonians are preparing for winter of which even aspirin was sometimes added at some point to get a more intensive taste and better preservation. I mean light, slightly salty crunchy cucumber, which was naturally acidified for 24 to 48 hours. It’s very easy to make it. You need fresh, summer cucumbers, dill twigs, blackcurrant leaves, garlic and, if desired, black pepper, mustard seeds, even turmeric. But this time I made cucumbers in the old, classic way.

Preparation time: Preparation 30 min, acidification 24-48 hours
Level: easy
Quantity: about 15 pickles

Ingredients:
About 15 small or medium cucumbers from the garden
2 cloves of garlic
1.5 L of cold water, it is not necessary to boil it, there is usually nothing in the water that would disrupt the fermentation process
1 tablespoon sea salt
0.5 tablespoons sugar
A pair of dill branches
5-10 blackcurrant leaves

Preparation:
1. Mix water with salt and pepper and pour into a thoroughly washed glass jar
2. Place dill twigs and blackcurrant leaves in the water. If blackcurrant leaves are not available, you can make cucumbers without them. Add the halved garlic cloves. If desired, add mustard seeds, horse-radish root, turmeric, black pepper. I made my cucumbers only seasoned with salt, pepper, dill, blackcurrant, and garlic
3. Fill the jar tightly with cucumbers. Make sure that the cucumbers are all over covered with water
4. Cover the jar with a cloth or simply place a plate on the jar and leave it to warm at room temperature. Already after 8 hours, you can see the fermentation process, within 24 hours to 48 hours the cucumbers will be fermented and ready to taste, remaining nicely crunchy
5. Pick the cucumbers out of the water. For that time, the fermentation water has turned gray and there is foam on the surface. Place the cucumbers in a tightly closed refrigerator. Cucumbers kept cold are especially tasty
6. The remaining water from the fermentation is suitable for several days as a starter for the new fermentation process. For that, mix the water and all the components, add a couple of milliliters of fermentation water from the previous batch. This speeds up the fermentation process, and the cucumbers will be are ready within 24 hours.
Suitable for appetizers or snacks, making salads, or just eating.
Ready !!

Mince-meat cabbage

Mince-meat cabbage

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One especially easy dish to make from old, first Estonian republic times or earlier, which I post here for reason that someone would find this food again and come up with an idea to do it. In summer, fresh head cabbage is sold everywhere in shops, and minced-meat cabbage is a fast-cooking food that is juicy and delicious. Suitable as an individual meal or as side-dish perfect with fresh potatoes.

Preparation time: 1 hour including preparation
Level: very easy
Serves: for four or eight

Ingredients:
One medium fresh head cabbage
1 kg of minced meat
30 ml of olive oil
1 larger onion, chopped
Salt and pepper for seasoning
For seasoning and garnishing fresh dill

Preparation:
1. Chop the onion, heat the oil, brown the onion and minced meat slightly in a thick-bottomed, larger pot
2. Chop the cabbage, remove the root and chop the rest of the head into pieces of suitable size
3. Add to the minced meat, reduce the heat to below average and simmer under the lid, stirring for 30-45 min.
4. Shake over fresh dill to serve
Done!

Greek dolma filled with minced lamb and rice

Greek dolma filled with minced lamb and rice

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Dolma is a filled vegetable. For the preparation of dolma, various vegetables can be used – tomatoes, peppers, aubergines, zucchini, onions, and also various leaves. If leaves are filled, the food is called in some languages sarma, which comes from the Turkish language and should mean wrapping it up. Dolma is a classic food in the Balkan countries, Turkey, the Middle East, Arab countries. Dolma varieties wrapped in leaves are usually made from cabbage, rhubarb, or grape leaves. The names of this meal or rolls vary widely, depending on the country in which they are made.
The fillings may be vegetable and may also contain meat. I taste this food for the first time many years ago in a beachfront restaurant on the island of Spetses, Greece. The rolls of grape leaves were filled with minced lamb, rice, and herbs. I have carried some of these flavors with me and now tried to recall that memory.
I made rolls of grape leaves from the excellent minced lamb Kaja brought to me, the rice leftover, fresh parsley, mint, and dill.

Preparation time: 30-45 min preparation, 2 hours preparation
Level: average
Quantity: about 25-30 rolls

Ingredients:
500 g of minced lamb or any other minced meat
7-8 heaped tablespoons of cooked long-grain rice
One medium onion, chopped
2 garlic cloves chopped
A handful of chopped parsley leaves
1 tablespoon chopped mint
A handful of chopped fresh dill
Salt and black pepper for seasoning
1 jar of canned grape leaves (these can be obtained from the department store, but can also be used homegrown leaves.
1 lemon

Preparation:
1. Remove the stems from the fresh grape leaves and pour them over the boiling water. If marinated/salted leaves are used take grape leaves out of the jar into the warm water so that they separate from each other.
2. Prepare the filling. Chop the parsley, dill, onion, garlic, and mint finely, mix the minced meat, rice, and chopped herbs, season with salt and pepper.
3. Place the grape leaf on a wet cutting board, lift a teaspoon of the filling onto the grape leaf, wrap the filling in the leaf so that a packet of grape leaf forms.
4. Fill in all the grape leaves in the same way. Place them next to each other in a thick-bottomed soup pot. When one layer is full, store another layer on top of it, and so on.
5. Cut 3-4 slices of lemon and place them on top of the finished rolls. Cover everything with a heat-resistant bowl and pour over water so that the rolls are all covered.
6. Close the pot with a lid and simmer on low heat for 2 hours. Carefully remove the bowl. Hot steam may release under the bowl, so be careful.
7. Remove the lemons and put the finished rolls onto the serving tray. Serve either hot or hot. Add a couple of lemon sectors, to squeeze the juice onto the dolma rolls.
Ready !!

Avgolemono soup

Avgolemono soup

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Avgolemono (αβγολέμονο) in greek means egg-lemon sauce or soup. Avgolemono soup is one of Greece’s best-known classic dishes. However, this soup isn’t probably originated from Greece. It is believed that the roots of the Avgolemono belong to Jewish shepherd tribes that migrated in today’s Spain territory around the year AD1000. This soup is known by various names in many countries, in Italy, Spain, Turkey, Arab countries and Balkan cuisine.
The soup is made primarily from chicken or lamb and the base is usually the chicken broth. Rice, orzo pasta or noodles are used in this soup. Lemon juice and egg mixture, beaten until smooth, is added to the soup to make it thicker. Starch from rice or pasta adds thickness and stabilizes the egg-lemon emulsion so that it does not shrink.
An interesting and a bit unexpected taste experience that I recommend to try.

Preparation time: 1h preparation of broth. 15 min preparation, 30 min soup making
Level: Medium
Serving: 4 servings

Ingredients:
50 g pasta (noodles, orzo pasta) or rice
1 liter of water for broth
10-20 black peppercorns
3 chicken legs with bones and skin
1 medium onion
4 eggs
1 large lemon juice
Salt and black pepper for seasoning
A slice of lemon and a couple of twigs to serve fresh dill

Preparation:
1. Prepare the broth. Place chicken legs, peppercorns, and onion (few layers of dark peel removed) to the soup pot. Lightly season with salt. Let it boil and remove the foam, lower the temperature to a minimum and simmer until the chicken is tender, about 1h.
2. Allow chicken to cool, drain the broth through a fine sieve. Clean the chicken meat from the bones and skin, cut into pieces and add the meat to the broth.
3. Bring the broth to a boil over low heat, add the pasta or rice and cook for 5-7 minutes.
4. Whisk the eggs in the foam for a few minutes, squeeze the juice out of the one lemon and add gradually to the egg while stirring the mixture.
5. Slowly add the egg-lemon mixture to the broth, stirring constantly the soup.
6. Heat the soup for a few minutes until the soup thickens. Don’t let the soup boil.
7. Season the soup with salt if necessary, add ground pepper and serve with dill and fresh lemon slices.
Ready!

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