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Minchee

Minchee

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Minchee is a Chinese dish of Macau origin. It is easy to prepare and very tasty, although not commonly found in food establishments. This dish is typically made from high-quality ground beef or a mixture of ground beef and pork. The minced meat is fried with onions, and often includes chopped potato pieces and sometimes mushrooms. It is usually served with rice, and sometimes topped with a fried bull’s eye egg, known as Minchee chow dan. The roots of this dish can be traced back to the 16th century, and it is considered the national dish of Macau.
I prepared this food from the wonderful ground beef from Roosika farm.

Preparation time: About 45 minutes
Level: Easy
Quantity: for two

Ingredients:
500 g of high-quality minced beef or a mixture of minced beef and pork
1 large onion finely chopped
2-3 green onions chopped into larger pieces
2-3 medium garlic cloves chopped
2-3 medium potatoes chopped into small pieces
2 tablespoons of cooking oil for browning the minced meat
2 eggs for frying bull’s eyes
4-5 tbsp Hoisin sauce
3 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
Ground black pepper to taste
2/3 cup basmati rice
Green onions to serve.

Preparation:

  1. Finely chop the onion and garlic and the green onion.
  2. Peel the potatoes into pieces about 5 mm in size and fry lightly with a little cooking oil until the potatoes are semi-soft.
  3. Boil the rice. Rinse the rice under cold running water to remove the starch. Pour the rice into a thick-bottomed pot, add 2/3 of a glass of water, bring to a boil, reduce the heat to a minimum, and let the rice simmer until the water is absorbed, about 8-10 minutes. Fluff the rice with a fork and use when serving the food.
  4. Heat cooking oil in a wok and lightly brown chopped onion and garlic. Add the minced meat and while browning, shred the minced meat with a fork.
  5. Brown the minced meat, onion and garlic for a few minutes on medium heat.
  6. Add potatoes and green onions and fry until the potatoes are completely soft, season with black pepper. Be careful with salt. The sauce is salty and the food probably doesn’t need extra salt.
  7. In a bowl, mix the prepared sauce from Hoisin sauce and soy sauces.
  8. When the minced meat is browned and the potatoes are soft, pour the sauce over the meat and mix well
  9. Fry two bull’s eyes eggs in a separate pan, lightly season the eggs with sea salt and black pepper.
  10. When the sauce has thickened and no longer flows, place the rice on the bottom of the bowl or plate, a layer of minced meat on top of the rice, and the bull’s eye on top.
    Add the white part of the chopped green onion, finely chopped.
    Ready!!
Egg butter

Egg butter

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A very common food in Estonia and Finland. It is also found here and there on food tables throughout Northern Europe. In Finland, egg butter is served with Karelian pies, in Estonia, egg butter is a typical Easter food.

Preparation time: about 20 minutes
Level: Easy
Serves: four or more

Ingredients:
8 hard-boiled and cooled chicken eggs
200 g room temperature butter
Sea salt for seasoning

A handful of finely chopped chives, if desired
Good bread or black bread to serve

Preparation:

  1. Hard boil the eggs, about 6-7 minutes. Cool under ice-cold water. Peel the eggs and break them into pieces with a fork. You can press the egg with a fork into relatively small pieces, but you can also leave larger pieces – it’s a matter of taste.
  2. Using a fork, mix room-temperature butter into the egg mixture and season with sea salt
    If desired, add a handful of finely chopped chives. Serve with good bread, which you can toast nicely in a dry pan, or with fresh black bread.
    Ready!!
Smoked fish and potato casserole

Smoked fish and potato casserole

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A dish that I remember from my childhood. Grandma made it occasionally when she managed to get smoked silver hake or cod from the market. This dish consisted of fried potatoes placed in a baking dish alternately with pieces of smoked fish and topped with an egg-whipped cream mixture and baked to a nice golden brown. I also added cheddar cheese, fresh parsley, and capers to the food. The result was food that was both nostalgic and somewhat innovative.

Preparation time: about 1.5 hours
Level: Easy
Serves: four

Ingredients:
6-7 medium potatoes, washed and peeled
1 hot smoked silverfish, cleaned and de-boned, and chopped
4 eggs
400 ml of whipped cream
150 g of finely grated cheddar cheese
A handful of fresh parsley chopped
2 tsp capers
Freshly ground black pepper and sea salt to taste
Cooking oil for frying potatoes

Preparation:

  1. Wash the potatoes and slice them thinly. Fry the potato slices in a pan on both sides in a single layer until the potatoes are golden brown.
  2. Clean the smoked fish and chop it. Grate cheddar and chop parsley.
  3. Place a layer of patties on the bottom of the baking dish, then add pieces of smoked fish, some parsley, capers, and about 1/3 of the grated cheddar and season with salt and pepper
  4. In the same way, stack the next layer. For the last layer, put a layer of potatoes.
  5. Beat the eggs and whipped cream until smooth, season with salt and black pepper, and pour the mixture onto the potato-fish mold so that it is exactly covered. If the sauce is a little lacking, it’s okay. Keep cooking, it will be delicious anyway.
  6. Place the mold in the oven at 200 degrees C and bake until the casserole is evenly golden brown and the potatoes are completely soft.
  7. Before serving, you could let the casserole stand so that it firms slightly, then you can cut the casserole nicely into pieces and serve. Before it stands, this soft and fragile fish casserole can fall apart slightly, which of course does not spoil the taste.
    Ready!!
An egg in a basket

An egg in a basket

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This is a food that probably most Estonians know as the Birmingham egg. As much as I’ve searched, I haven’t been able to find any connection to this dish with Birmingham. In other parts of the world, this food is known by many names, from “eggs in a basket” to “pirate eye”.
Be that as it may with the name, in any case, for me it is a nostalgic childhood dish, which is a very tasty and hearty breakfast. It would be ideal to make it with good quality bread, for example, some type of sourdough farm bread, from which a sturdy slice is cut, a 4-5 cm piece is cut out from the middle so that a hole is formed in the middle of the bread slice. The bread is fried and an egg is placed in the middle so that the egg yolk remains intact. In this way, the bread is fried together with the egg on both sides until the egg reaches the desired level of doneness.

Preparation time: 15-20 minutes
Level: Easy
Serves: two

Ingredients:
Two to four slices of bread about 2.5 cm thick
Two or four larger eggs
2-3 tablespoons cooking oil for frying
Sea salt and black pepper to taste.

If desired, tomatoes, green salad, and herbs for serving.

Preparation:

  1. Cut slices about 2.5 cm thick from the dough
  2. Cut a 4-5 cm hole in the middle of each slice.
  3. Heat cooking oil in a pan to medium heat, place the bread slices in the pan with oil.
  4. Drop one egg into the hole cut in each loaf. Fry the bread and egg for about 1.5 minutes.
  5. Carefully turn the egg over so that the egg does not break.
  6. Fry the bread and egg on the other side as well.
  7. Transfer to a plate, add salad, herbs, and tomato slices if desired.
    Serve immediately.
    Ready!!
Dog bisquits

Dog bisquits

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This is my first attempt at making suitable dog treats. I was inspired to make them by my friend Bruno, who came to spend his summer vacation with me. I thought about what things a dog might like and taste. I also thought about Bruno’s taste preferences. The choice fell on the liver, which is always to the taste of their preferences, so the cookies were made in such a way that the main flavor is the chicken liver, and the peanut butter and banana help to strengthen the taste and give it its nuance. In order to keep the cookie dough together, oatmeal and an egg have been used.
Bruno liked this combination.

Preparation time: About 30 minutes
Level: Easy
Quantity: 40 cookies

Ingredients:
100 g of chicken liver
100 g or a little more oatmeal
Half a banana
1 egg
1 heaped tablespoon of peanut butter

Preparation:

  1. Blend the chicken liver with peanut butter, banana, and egg in a food processor until smooth.
  2. Stir in the oatmeal. Mix the dough until smooth
  3. Use a spoon to place the small balls on a baking sheet covered with baking paper.
  4. Bake at 180 degrees C for 6 minutes.
    Let the cookies cool and store them in an airtight container.
    Give as a treat to your favorite.
    Ready!!
Danish butter bisquits

Danish butter bisquits

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Classic butter cookies originated in Denmark, whose main components are butter, flour, sugar, and egg. Historically Danish butter has exceptional quality. Occasionally vanilla sugar is added to give the cookies a better taste. Sometimes these cookies are covered with sugar, sometimes chocolate icing is used. These cookies are known mainly in Europe and Asia, but these times also in the US. Danish butter cookies are dry in texture.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
375 g room temperature 82% butter
200 g of powdered sugar
1.5 teaspoon of vanilla sugar
3 scrambled eggs
400 g wheat flour
100 g of potato- or cornstarch

Preparation:

  1. Beat with room temperature or powdered sugar to a beautiful white foam.
  2. Add the egg yolks one by one and whisk the batter after adding each egg.
  3. Add flour and starch and mix the dough until smooth.
  4. Transfer the dough to a piping bag with a larger nozzle and pipe cookies about 2.5 cm in size on a baking sheet covered with baking paper. Alternatively, the dough can be made into balls and flattened in a baking pan, or thin sausages can be made from the dough, which can be rolled into pretzels or baked as is.
  5. Bake at 180 degrees for 10-15 minutes until the cookies turn slightly brown around the edges.
  6. Cool the cookies on a wire rack or plate and store them in an airtight jar. In Denmark, these cookies are sold in a tin cans.
    Ready!!
Karelian pies (karjalanpiirakka)

Karelian pies (karjalanpiirakka)

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Karelian pies are a traditional Finnish dish. Originally, created in the Karelia region, the recipe has spread all over Finland and also in Finland’s neighboring countries, including Estonia. It is an open pie made of rye-wheat flour with a thin base, which can be filled with different ingredients. Initially, barley porridge was used as a filling, later potatoes buckwheat porridge, turnip, rice, millet or carrots. Today, perhaps the most traditional fillings are rice porridge and a mixture of rice porridge with cooked and grated carrots. In Finland, it is common to eat Karelian pies, which, in addition to the filling, are also covered with egg butter (munavoi), which is spread in thick layer to already baked and cooled pies.
It was also considered to name Karelian pies the national dish of Finland, but rye bread won the voting. This is a very nice and crispy pie, which is not very difficult to make. As the pie cools and stands, the crust becomes a little softer, remaining just as delicious.

Preparation time: 45-60 minutes preparation of fillings and dough, 15 min of baking
Level: Medium
Quantity: 14 Karelian pies

Ingredients:
Dough:
200 g of rye flour
100 g wheat flour
5 g of sea salt
About 150 ml of water
30 g of melted butter

Rice porridge filling:
200 g of porridge rice or long grain rice
700 ml of milk
50 g of butter
Sea salt for seasoning

Rice porridge-carrot filling:
500 g of carrots
1/3 of the amount of prepared rice porridge
Sea salt for seasoning

Egg Butter:
6 eggs
150 g room temperature butter
Sea salt for seasoning
A little black pepper if desired

100 g of melted butter for greasing the pies

Preparation:

  1. Prepare the dough. Mix together rye and wheat flour, water, salt and melted butter.
  2. Knead the dough lightly. The dough is quite sticky when liquid, add flour if necessary until the dough has the consistency of pliable clay. Make a ball out of the dough, wrap it in plastic wrap and place it in the refrigerator to wait for your next step.
  3. Prepare rice porridge and boil carrots. Peel the carrots if necessary, just boil them in water, add a little salt and boil them until they are soft.
  4. Prepare rice porridge. Mix the rice, milk and a little salt and butter together and cook over low heat, stirring frequently, until the rice is soft.
  5. To prepare the rice porridge-carrot filling, coarsely grate the carrots and mix half with the rice porridge.
  6. Form a cylinder of dough and cut it into 14 pieces of the equal size. Roll the pieces of dough into ovals about 2 mm thick.
  7. Place a large spoonful of filling in the center of each oval. Fold the edge of the dough so that an open pocket is formed. Start from the edges, fold the edges between your fingers in a form of wave. Fold the dough after every 3-4 cm so that an open pocket is formed which containes the filling. Place the ready folded Karelian pie on a baking pan lined with baking paper.
  8. Bake at maximum heat, ideally at 300 degrees C for about 15 minutes until the filling begins to brown very lightly in places. It is very important to use highest temperature possible. This method results in crispy and delicious pies.
    Ready!!
Huevos Rancheros – Farmer’s Egg Dish

Huevos Rancheros – Farmer’s Egg Dish

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A common breakfast in the Northern part of Mexico, fresh tomatoes, onions and garlic are fried in a little olive oil and when done, diggedwells in the tomato-onion mixture, into which eggs are placed, which will be cooked to the level of doneness suitable for the eater. This egg dish is served with a fresh tortilla plate, topped with cheese, avocado and seasoned with fresh cilantro.
Food that is definitely worth making.

Preparation time: 20 minutes
Level: Easy
Quantity: for four

Ingredients:
200 g of ripe tomatoes, chopped
1 large onion finely chopped
4 medium cloves of garlic, finely chopped
Salt and black pepper to taste
4 medium or smaller eggs
1 small red chili
Olive oil for frying

To make the tortillas, you need 100 g of corn flour, 100 g of wheat flour and a pinch of sea salt and about 75 ml of water, but you could add it in portions so that the dough is not too soft.

To serve, 1 avocado, cheddar cheese, Cotija or Fresco cheese or, if they are not available, feta cheese. A handful of fresh coriander.

Preparation:

  1. Finely chop the tomatoes, onion, chili and garlic, pour a little olive oil into the pan and fry the mixture on medium heat, stirring occasionally, for about 10 minutes.
  2. At the same time, make the tortillas. Prepare the dough. Mix together wheat and corn flour, sea salt, add water in portions and mix into a dough, knead for about a minute. The dough must be soft and kneadable
  3. Shape the dough into four balls of equal size. Using a tortilla press, flatten the balls. If you don’t have a tortilla press, you can do it with a rolling pin. Sprinkle some flour on the work surface and roll the dough balls into tortillas a few mm thick
  4. Fry the tortillas in a pan greased with very little oil until the tortillas are lightly browned
  5. When the tomato mixture is ready, use a tablespoon to make wells about 4-5 cm in the mixture and break the eggs into them. Use medium or smaller eggs.
  6. Cover with a lid and fry until the eggs coagulate to a level you like. I like my eggs runny and it took about 4 minutes to fry
  7. Place a tortilla plate on a plate, top it with a tomato cooked with an egg and place the avocado slices on the side. Top with cheddar and/or lightly crumbled raw cheese, e.g. Cotija or feta cheese.
  8. Sprinkle the food with chopped fresh coriander and serve immediately.
    Ready!!
Tortilla de Patatas, Spanish Omelette

Tortilla de Patatas, Spanish Omelette

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One of the most classic dishes of Spanish cuisine, which consists of potatoes, onions and eggs which is seasoned with sea salt. In some regions and in some recipes, paprika is also added to the omelette, but it is also very tasty in its classic form. The food probably originates from northern Spain, and the first recipes date back to the end of the 19th century.
This food is very easy to prepare. In Spain, it is part of the food served at the tapa table, often at room temperature.

Preparation time: 20-30 min
Level: Easy
Serves: two

Ingredients:
500 g potatoes, peeled and thinly sliced
200 g of spring onions, thinly sliced
6 eggs
150 ml of olive oil, not all of which remains in the food
Sea salt for seasoning
Freshly ground black pepper

Preparation:

  1. Peel the potatoes and onions and cut them into thin slices with a sharp knife.
  2. Pour 150 ml of oil into a pan, pour potatoes and onions into the oil and fry on low heat until the potatoes are soft. Stir them often, as the potatoes should ideally not brown, but cook until tender in the olive oil.
  3. Pour the cooked potatoes and onions on a sieve placed in a bowl and drain most of the olive oil and use it in the future to prepare other foods and to fry the omelette until browned.
  4. Beat 6 eggs into an omelette, lightly season with salt and carefully mix the potato-onion mixture into the egg. Try not to break the potatoes.
  5. Heat 3 tablespoons of olive oil in a pan and pour the potato-onion-egg mixture into the pan, reduce the heat to low after about 30 seconds, cover the pan with a lid and fry for about 6-7 minutes. During this time, the omelet almost freezes.
  6. Place a plate on the pan and carefully turn the pan over so that the omelette falls on the plate. Slide the omelet back from the plate to the pan, turn the temperature to medium and fry the tortilla until golden brown on the other side.
    Serve with salad, herbs or tomato. Tortilla de Patatas tastes good even without the toppings!!
    Done!!
Soft Scrambled Eggs

Soft Scrambled Eggs

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Soft scrambled eggs are a part of classic Estonian cuisine. In Estonian language, the direct translation of soft scrambled eggs is egg porridge. My grandmother prepared scrambled eggs or egg porridge in the same way as I describe here, and this is also how my mother prepares it.
A dish that works well for breakfast and is especially delicious with green herbs and crispy bacon. The secret to making a very soft and tasty scrambled egg is a relatively small amount of flour, a low cooking temperature and that this food should not let to boil – the water boils out and the silky softness dissapears.

Preparation time: 15 min
Level: Easy
Serves: two

Ingredients:
4 eggs
0.5 tsp wheat flour
350 ml of milk
Sea salt to taste

It is suitable to serve with well-fried bacon.

Preparation:

  1. Beat eggs with milk and flour until smooth, season lightly with sea salt. Salt can be added later at any time if necessary.
  2. Pour the mixture into a thick-bottom saucepan and cook on a very low heat, occasionally stirring the mixture from the bottom with a spoon mixture until it thickens slightly. Do not let the mixture boil to avoid water separation.
  3. At the same time, brown the bacon on a temperature higher than medium.
    Mix the bacon into the scrambled eggs or place on plate separately. Transfer the scrambled eggs to a plate, add herbs if desired.
    Serve immediately.
    Ready!!

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