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Cucumber Sandwich

Cucumber Sandwich

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The British cucumber sandwich originated in colonial India, where it was served as a light snack with tea. From there, it moved to Britain, where it is associated with the aristocracy and five o’clock tea through pop culture. It is indeed served with tea in the expensive hotels in London.
Traditionally, it was made with white bread, which was only lightly buttered. The crust was cut off. Today, slightly juicier versions are common, where the butter is replaced with various spreads, which are also mixed with fresh herbs.
I made my cucumber sandwiches with a spread where cream cheese was mixed with yogurt, and chopped chives and dill were added. The delicious cucumber came from Kasepää, on the shores of Lake Peipsi.

Preparation time: 15 minutes
Level: easy
Quantity: For two

Ingredients:
8 slices of toast
2 cucumbers, very thinly sliced
200 g cream cheese
100 g Greek yogurt
Finely chopped dill, parsley, or chives

Preparation:

  1. Mix the yogurt with the cream cheese, finely chop the herbs, and add to the mixture.
  2. Slice the cucumbers very thinly.
  3. Spread two slices of bread with the yogurt-cream cheese spread and layer the cucumber slices tightly on this layer.
  4. Gently press the bread slices together.
  5. Prepare all the bread slices in this way.
  6. Cut the crusts off the bread slices with a sharp knife. If desired, you can also cut the finished sandwiches in half diagonally.
    Serve the sandwiches cold. Use a sprig of dill or other fresh herb as a garnish.
    Ready!!
Kedgeree

Kedgeree

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A dish originating from India, brought to Europe by the Victorians in the 19th century. This meal is very simple and extremely flavorful. It consists of rice and fish cooked with spices—most often smoked fish. The flavors are enriched with onions, garlic, tomatoes, lemon juice, and a few Indian spices. Today, it is often prepared using store-bought English curry powder.

Preparation time: 1 hour
Level: Easy
Serves: 4

Ingredients:
One hot-smoked cod (haddock or another white fish also works well; nowadays this dish is also made with salmon or other fish)
150 g basmati or long-grain rice, rinsed to remove starch and cooked
Juice of 2 medium lemons
About 20 cherry tomatoes, halved or quartered
1 large onion, finely chopped
2 medium garlic cloves, finely chopped
1 tablespoon yellow mustard seeds
2 heaping teaspoons English curry powder
50 g butter for sautéing
5 eggs, boiled for 10 minutes and cut into quarters
1 red chili, sliced
A handful of parsley or cilantro for serving
Sea salt and black pepper to taste

Instructions:

  1. Remove the bones from the cooked or smoked fish. Do not break the fish into very small pieces.
  2. Rinse the rice thoroughly in cold water to remove the loose starch. Season the cooking water lightly with salt, bring it to a boil, then lower the temperature to a minimum and let the rice simmer for about 10 minutes. Make sure the rice doesn’t overcook and turn mushy. Let the cooked rice cool to stop further cooking.
  3. Boil the eggs for 10 minutes so they’re hard but not overcooked.
  4. Chop the onion and garlic and sauté them in butter for a couple of minutes. Add the mustard seeds and sauté for about another minute.
  5. Chop the tomatoes and add them to the mixture.
  6. Squeeze the lemons and add the juice to the dish.
  7. Add the fish and rice, gently mixing everything together. Season with salt and pepper, keeping in mind that the fish is already salty.
  8. Cut 3 of the eggs into quarters and gently fold them into the dish, trying not to break them up.
  9. Cut the remaining 2 eggs into quarters and use them for serving.
  10. Garnish with fresh cilantro or parsley leaves.
    Ready!!
Christmas trifle

Christmas trifle

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A trifle is a historic British dessert, usually consisting of biscuits or savoiardi cookies, a piece of fruit, often a sweet liquor, sherry or port wine, and cream. The origin of this dessert dates back to the 16th century, but something like the trifle we know today has been found in cookbooks since the 18th century. Nowadays, when there are great possibilities in the kitchen and a wide variety of different components available, desserts similar to trifles are put together in all sorts of variations, the only limit is your imagination.
I made Christmas trifles for dessert on Christmas Eve 2024.

Preparation time: 15 minutes
Level: Easy
Quantity: Serves four to six

Ingredients:
A box of meringue cookies (about 30 small meringues)
10-12 savoiardi cookies soaked briefly in a mixture of lemon juice and limoncello
0.5 lemon juice
3-4 tbsp limoncello liqueur
500 ml whipped cream, flavored only with vanilla sugar and whipped to a semi-strong foam
1 tsp vanilla sugar
A couple of handfuls of wild cranberries
A couple of handfuls of cultivated blueberries
About 300 g of ice cream of your choice, I used vanilla ice cream
About 8-10 tbsp lingonberry jam
3-4 mandarins cut crosswise into slices
Lemon balm leaves for decoration

Preparation:

  1. Whip 35% cream with vanilla sugar until foamy. Be careful not to let the whipped cream get into the butter.
  2. Squeeze the juice of half a lemon into a bowl, add limoncello, and add a little water.
  3. Place 5-6 mandarin slices in the bottom of a glass bowl, and top them with a few tablespoons of whipped cream.
  4. Randomly sprinkle blueberries and cranberries on top of the whipped cream, soak the savoiardi biscuits in the limoncello and lemon juice mixture for a moment, break them in half and randomly place them on top of the dessert. Add lingonberry jam here and there. Add some ice cream too.
  5. Add more mandarin blossoms, berries, whipped cream, soaked biscuits, jam, ice cream, etc. until the bowl is full. Do not press these layers together, let the dessert sink on its own.
  6. Decorate the dessert with mandarin slices, berries, and lemon balm leaves.
    Serve immediately before the ice cream starts to melt.
    Ready!!
Steak and kidney pie

Steak and kidney pie

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A classic British dish that is both delicious and very nutritious. It is a pie with a dough base and a crispy top. It is filled with a mixture of long-braised beef and kidney, which is well seasoned and pleasantly juicy.
This food originated sometime in the 19th century, when the recipes for this food entered English recipe books. This food is something that is suitable for surprising guests at the dinner table.

Preparation time: about 4 hours in total
Level: Rather sophisticated
Quantity: For four to six

Ingredients:
About 600g beef, cut into 2.5 to 3cm cubes
About 600g of kidney (I used beef kidneys, but pig and sheep kidneys are also suitable)
3-4 tablespoons of flour
About 1 teaspoon of sea salt
About 0.5 tsp ground black pepper
50 g of butter
2 medium onions, sliced
3 medium cloves of garlic, sliced
300 g carrots, cut into desired pieces
200 g of small champignons, if desired, can be cut in half or into sectors
300 ml dark beer (e.g. Guinness)
3 tbsp Worcestershire sauce
2 bay leaves
300 ml of beef broth
Add a bunch of thyme and, if desired, oregano
Cooking oil for browning

400 g of puff pastry
1 egg for brushing the dough

Preparation:

  1. Clean the kidneys from fat and cut them into pieces of a few cm
  2. Cut the meat into 2-3 cm cubes
  3. Slice the onions and garlic, heat the butter in a heavy-bottomed saucepan, and brown the meat properly in small amounts, as well as the kidneys. Set the browned meat and kidney pieces aside.
  4. Pour a little cooking oil into the pan and brown the onion, garlic, and carrots in the oil.
  5. Add broth and Worchester sauce, as well as all spices, black pepper, bay leaf, oregano, and thyme. Add the meat, stir, and place under the lid in the oven to simmer for at least 2.5 hours.
  6. When the meat is soft, remove the lid from the pot and, if necessary, let the liquid evaporate a little. The liquid should become slightly thick.
  7. Roll the puff pastry thin and wide and line the bottom and sides of the cast iron pan. Cut the edges even.
  8. Pour the prepared meat-kidney mold on the bottom, roll out the second layer of dough, and spread it on top of the meat-kidney mold. Press the edges of the dough sheets together.
  9. Trim the edges of the dough roll the rest of the dough thinly and cut out leaves, flowers, or hearts to decorate the pie. Place the cutout shapes on the surface of the dough.
  10. Brush the dough carefully with the egg mixture and bake at 180 degrees for 45 minutes to 1 hour until the dough is golden brown.
    Let the pie stand and harden for about 10-15 minutes before cutting, then cut into slices with a sharp knife and serve. The pie is great with a raw salad, for example.
    Ready!!
Fisherman’s Pie

Fisherman’s Pie

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Fisherman’s Pie, or Fish pie, is a British food classic. Although not much like the classic savory pie, this dish is somewhat similar to Shepherd’s Pie, where the filling is topped with mashed potatoes instead of pastry. This dish is made using either fresh or smoked fish, often using white fish like cod, haddock, or another white fish, but salmon variations are also common, sometimes incorporating shrimp in the preparation.

The fish is seasoned with herbs, sometimes including onions and garlic. The fish is cooked in a pan, mixed with a white flour-milk sauce (similar to béchamel sauce), covered with mashed potatoes, topped with grated cheese—Cheddar and Parmesan are suitable—and baked until the mashed potatoes begin to turn golden brown. Historically, this dish has been mentioned in 19th-century cookbooks and possibly even earlier. It’s a substantial meal suitable for the whole family.

Preparation time: about 1 hour
Difficulty level: Medium
Serves: 4 to 6

Ingredients:
Filling:
About 600 g cod fillets
About 300 g salmon fillets
600 ml milk
3 tbsp flour
75 g butter
A pinch of ground nutmeg
Ground black pepper and sea salt
200 g leeks, finely chopped
A handful of chopped parsley, dill, and green onions
1 medium onion, finely chopped
2 medium garlic cloves, finely chopped
3-4 tbsp cooking oil for frying fish

Mashed Potatoes:
8-9 medium potatoes
60 g butter
100 ml cream
Sea salt for seasoning
100 g grated Parmesan or Cheddar cheese

Preparation:

  1. Peel and boil the potatoes in salted water until tender.
  2. Meanwhile, cut the fish fillets into pieces about 2-3 cm in size.
  3. Chop leeks, onion, garlic, green onions, dill, and parsley.
  4. Heat cooking oil in a heavy-bottomed pan and lightly sauté onions, garlic, and leeks. Add the fish and let it simmer in its own juices for about 5 minutes.
  5. Prepare the sauce by melting 75 g butter in a heavy-bottomed pot, add flour and mix with butter until smooth. Gradually add milk to the flour mixture, stirring constantly to prevent lumps. Season the sauce with black pepper, sea salt, and a bit of nutmeg.
  6. Add herbs to the fish, season the mixture with black pepper and sea salt. Mix and set aside.
  7. Add the white sauce to the fish mixture, stir well, and pour into a baking dish, smoothing the top.
  8. Once the potatoes are tender, drain the water, let the potatoes steam with the lid on, and mash them with a potato masher or blend until smooth using a fork or immersion blender. Add 60 g butter and cream, mix until smooth.
  9. Spread mashed potatoes evenly over the fish mixture in the baking dish or use a piping bag to create decorative patterns.
  10. Sprinkle grated cheese over the mashed potatoes.
  11. Bake at 200 degrees Celsius for 25 to 30 minutes until the mashed potatoes turn golden.
  12. Let the pie cool for about 15 minutes before serving. The fish mixture should be slightly fluid, not thick.
    Serve with a fresh salad.
    Ready!!
Cornish fairings

Cornish fairings

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Classic spicy, sweet biscuits from the Cornwall region of England. The history of these cookies is not entirely clear, but similar cookies were likely made and eaten sometimes at the beginning of the 19th century. They are said to be cookies that men gave to their loved ones. These are ginger cookies that contain several spices that can be found in British pudding sauce: nutmeg, cloves, cinnamon, and coriander. Sugar and golden syrup are used as sweeteners. These cookies taste like they’re pretty healthy, despite the high sugar content. In any case, for those who like ginger and a little Christmas spice, these cookies are exactly the right choice.

Preparation time: about 1.5 hours
Level: Easy
Quantity: about 80 cookies

Ingredients:
450 g wheat flour
2 tablespoons of baking powder
4 tsp pudding spice
3 teaspoons of ground cinnamon
6 teaspoons of ground ginger
0.5 teaspoon of sea salt
240 g of butter
240 g of sugar
2 teaspoons of vanilla sugar
10 tablespoons of golden syrup

Preparation:

  1. Mix all the ingredients in a large bowl. Pudding spice composition: 2 tablespoons cinnamon, 1 teaspoon ginger, 1 tablespoon nutmeg, 0.5 teaspoon nutmeg, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon coriander seeds, grind all components and use in puddings and cookies.
  2. The resulting dough is dry and sand-like. Knead the dough until it starts to hold together like sand cakes.
  3. Shape the dough into balls with a diameter of 2.5 cm and place them on a baking sheet lined with baking paper. Leave gaps between the balls to allow the cookies to expand and spread.
  4. Bake at 180 degrees C for 10-12 minutes. When baking, the surface of the cookies crumbles, typical of this type of cookie.
  5. Cool for 5 minutes before removing the cookies from the pan. A great addition to evening tea drinking.
    Ready!!
Lemon curd

Lemon curd

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A British spread made with egg yolks, sugar, butter lemon zest, and juice. It does not necessarily have to be made from lemons, you can also use other citrus fruits such as limes, oranges, and tangerines. However, the lemon-flavored spread is one of the classics and is also quite tasty and can be eaten with toast, cookies, pancakes, and waffles. It is also an ideal cake-cream to spread generously between cake layers. This recipe originated around the 19th century when it was prepared in small quantities for tea drinking. Nowadays, when the storage conditions have improved, it is possible to store this spread and use it for a longer period. Currently, you can get lemon curd from the local supermarket, but it mostly contains preservatives.

Preparation time: 20 minutes
Level: Medium
Quantity: 400 ml
 
Ingredients:
200 g of sugar
100 ml of freshly squeezed lemon juice
6 egg yolks
Grated zest of 3 lemons
125 g cold butter, chopped
 
Preparation:
1. Separate the egg yolks in a thick-bottomed cooking pot, add sugar to the mixture and lightly whip.
2. Grate the lemon peel so that the white part comes as little as possible
3. Squeeze 100 ml of juice from the grated lemons
4. Add the grated lemon peel and juice to the mixture of egg yolks and sugar and heat the mixture over medium heat, s tirring constantly with a whisk, until the mixture thickens and slightly sticks to the spoon and does not flow off so easily.
5. Remove the mixture from the stove, cut the cold butter into pieces to melt it more easily, and add to the egg, sugar, and lemon mixture and mix until smooth. The finished lemon curd becomes slightly thicker and has a beautiful golden yellow color.
6. Pour the lemon curd through a fine sieve and divide it into clean jars.
Serve as you like, e.g. with pancakes and strawberries
Done!!
Chicken fricassee

Chicken fricassee

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Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food made using meat browning, mostly with butter, then stewed in broth, often white wine and cream are added. One of the most common variants of fricassee is made with white mushrooms. Chicken meat can be used to make fricassee, also veal and rabbit meat are suitable.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Serves: four
 
Ingredients:
Four backs of chicken
Four chicken legs
400 g whole small mushrooms. If the mushrooms are large, they can be sliced
50 g butter for browning
100 ml of white wine
100 ml heavy cream
150 ml of water or broth
1 Large Onion chopped
3-4 cloves of garlic finely chopped
2 bay leaves
Fresh or dried thyme to taste
To taste Salt and black pepper
0.5 teaspoon flour to thicken the sauce
Herbs to serve

Preparation:
1. Heat butter in a thick-bottomed pan and brown the chicken pieces on each side for a few minutes until nice and brown.
2. Set the chicken pieces aside and using the same pan fry the onion and garlic until golden. Add the mushrooms and fry them with the onion and garlic for a few minutes.
3. Pour wine, broth, or water into the pan and scrape off the browning layer left on the bottom of the pan with a spoon. Add bay leaves and thyme to the sauce. Season with salt and pepper.
4. Add chicken to the pan and simmer under the lid for 10-15 minutes over medium heat.
5. Remove the lid from the pan and simmer the chicken, turning the pieces from time to time for about 30-40 minutes until the chicken is tender.
6. Place the chicken pieces on a plate and add the flour and heavy cream dissolved in a little water to the sauce in the pan. Stir and cook the sauce on low heat for a few minutes until the sauce becomes slightly thicker.
7. Put the chicken pieces back in the sauce.
Sprinkle with chopped parsley or other pleasant herbs for serving.
Serve hot with baked potatoes or vegetables or salad.
Ready!!!
Roast beef

Roast beef

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Classic British food. It is not known historically where this food came from, it is said that eating cattle was not very common in England during the Middle Ages. In any case, it is delicious food, especially if it can be prepared from the excellent Kerttu organic cattle.

Preparation time: 1 hour of baking
Level: easy
Quantity: for four

Ingredients:
1-1.5 kg of Inside Round or top sirloin.
Salt and black pepper for seasoning
2 tablespoons olive oil for frying

Preparation:
1. Bring the meat to room temperature for about an hour before cooking
2. When using the butcher’s cord, tie the meat tightly, so the piece of meat becomes more beautiful. If you don’t have a cord, the meat can be cooked without it as well.
3. Rub the meat nicely with salt and black pepper and place on a baking sheet, pour over a little cooking oil
4. Preheat the oven to 240 degrees C, place the meat in the oven and immediately lower the temperature to 200 degrees C. It is ideal to use a meat thermometer and cook until the internal temperature of the meat is 54 degrees. If there is no meat thermometer, bake in the oven for a total of 50 minutes.
5. Allow to rest at room temperature for 10-15 minutes before cutting. Cut into thin slices. Serve hot or cold.

It is ideal to eat roast beef with the Yorkshire pudding.
Perfect for making Italian classic food Vitello Tonnata.

Done !!!

Beef Wellington

Beef Wellington

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Anyone interested in cooking has to cook Wellington beef at least once in a lifetime. A good opportunity for this was provided by Kerttu Kikas, who suddenly brought us organic farming beef, from which I also managed to get a piece of excellent tenderloin.
Wellington beef is a British dish made from beef tenderloin wrapped in pate or mushroom paste (duxelles) or both, covered with bacon slices and baked in puff pastry. The food is named after Arthur Wellesley, the First Duke of Wellington, who also fought in the Napoleon Wars in 19 century. It is not known whether the Duke of Wellington ever ate or saw similar food. It is believed that before the beginning of the 20th century, this food was not known or at least widely spread. The first records of this food in cookbooks were from the first years of the 20th century. Gordon Ramsay has made this food popular in the 21st century, but it can be found in the blogs and posts of many top chefs.
Parma ham has mostly been used in the recipes circulating today, but the taste of the ham is too dominant for me in the preparation of this food, and the delicious taste of the beef itself is not becoming evident. It is a matter of taste.
In any case, if someone wants to try or surprise their guests with something special, it is worth preparing this food.

Preparation time: 1.5 hours, Wellington can be assembled the day before and baked immediately before eating.
Level: above
Serves: four

Ingredients:
1 kg of beef tenderloin, nicely trimmed
2 tablespoons English mustard
Salt and black pepper for seasoning
0.5 teaspoons fresh or dried thyme
3-4 tablespoons olive oil to brown the meat
500 g pack of puff pastry
500 g mushrooms, they do not need to be brown, because the mushrooms turn brown during frying anyway
2 larger cloves of garlic
250 g of raw smoked bacon
1 egg

For example, baked potatoes and raw salads are suitable for serving

Preparation:
1. Cut the smoothest part of the tenderloin into a smooth piece, remove the skins and trim the meat if necessary so that the piece is well smoothed.
2. Season the meat with sea salt and black pepper on all sides.
3. Heat a few tablespoons of olive oil in a frying pan and quickly brown the meat on all sides, including the ends, and set aside.
4. Grease the meat with English mustard.
5. Crush the mushrooms and garlic in a food processor, pour into a dry, pan, do not use oil, and fry until the mushroom mass is dry. Season with sea salt and black pepper and 0.5 teaspoons of thyme, allow to cool slightly.
6. Cover the work surface with food wrap, spread slices of bacon around it so that it can extend around the piece of meat.
7. Cover the bacon slices with mushroom mass (duxelles) and spread it evenly.
8. Place the browned and mustard-greased meat on the seed layer and, wrap the bacon and mushroom tightly around the piece of meat. Wrap everything in food wrap and turn to the ends into a strong and dense sausage and place in the refrigerator at +4 degrees C for about 15 minutes.
9. Roll a piece of puff pastry thinner and so large that Wellington can be wrapped in it.
10. Place the meat wrapped in bacon and mushrooms on a piece of dough and wrap tightly in the dough. Remove the remaining and overlapping pieces of dough and close the dough edges and wrap the finished Wellington beef tightly in food wrap and place in the fridge at +4 degrees C until baking.
11. Preheat oven to 200 degrees C. Place the Beef Wellington on a baking sheet covered with parchment paper, brush over with an egg, decorate with partial incisions (do not pierce the dough !!), or cover with decorative dough strips.
12. It is recommended to use a meat thermometer to make the meat perfect. I prepared meat with a readiness level between “medium” or “medium rear” and let the internal temperature of the meat reach +54 degrees C. It took around 45 minutes, but I also started with a piece with an internal temperature of about +10 degrees. During this time, the dough has become crispy and golden.
13. Take the Beef Wellington out of the oven and let it rest for 10-15 minutes. Cut the meat with a very sharp knife, serve with a raw salad or baked potatoes.
Ready !!

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