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Vitello tonnato

Vitello tonnato

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A classic Italian dish made with thin slices of beef covered in a mayonnaise-like tuna sauce and often served with capers.
As this dish is served cold, it is common in Italy as a summer appetizer. In addition to Italy, this dish is also known in Argentina as Vitel tons.
For meat, cooked cuts of veal or young bovine animals are used, as well as cuts of roast beef, which are cut well. Historically, similar foods are thought to have been made in Italy as early as the 19th century.

Preparation time: 15-20 min
Level: easy
Quantity: for two

Ingredients:
About 10 slices of roast beef or cooked veal, cut into thin slices

Sauce:
2 egg yolks
1-2 anchovy fillets
Juice of one lemon
15-20 small capers
150 ml of olive oil
Canned tuna in oil
Freshly ground black pepper and salt if necessary

Small or large capers for serving

Preparation:
1. Cut thin slices 3-4 mm thick of cooked or roasted and cooled meat
2. Prepare the sauce. You can use an electric mixer or shredder to prepare the sauce
3. Separate the two egg yolks and place them in a bowl. Start mixing and add the oil drop by drop just like when making mayonnaise. As the sauce becomes thicker, you can slightly pour the oil.
4. Add lemon juice, capers, anchovy fillets, and canned tuna. Mix the sauce evenly and season with black pepper and add salt if necessary.
5. Place the meat slices on a serving plate, add the sauce and sprinkle with the capers and serve as a starter.
Ready !!

Scotch eggs

Scotch eggs

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It is a classic English food, where a boiled egg is wrapped in a coating made from a raw sausage, breaded in flour, breadcrumbs, and fried in oil. The first mention of this dish was found in cookbooks in the early 19th century, but it is believed that this food was already prepared as early as the middle of the 18th century. Today it is an ordinary picnic dish that can be eaten both hot or cold, and today the fillings can also vary.

Preparation time: 30-45 min
Level: Average
Serves: two

Ingredients:
400 g of natural-flavored raw sausages, shell removed
A handful of chopped parsley
A little sea salt and black pepper
6 medium-sized boiled eggs
Flour, two eggs, and breadcrumbs
For frying 700 ml of vegetable oil

Preparation:
1. Squeeze the sausage filling out of the skin.
2. Chop the parsley and add to the sausage mass, season with a little salt and black pepper.
3. Mix the sausage filling evenly and form into 6 equal balls.
4. Boil the eggs. Bring the eggs to a boil rapidly, lower the temperature and boil for 5 minutes to obtain soft-yolk eggs or 7 minutes to obtain a hard-boiled egg.
5. Cool the eggs quickly with ice-cold water. Peel the eggs.
6. Press a 10×15 cm piece of sausage filling between the two plastic films and carefully wrap the egg in it. Close all joints and form evenly. Similarly, wrap all the eggs in a meat wrap.
7. Pour flour on a plate, beat two eggs on the second plate, and pour breadcrumbs on the third plate.
8. Pour cooking oil into a saucepan and heat over medium heat.
9. Roll the eggs wrapped in the sausage mixture first into the flour, then into the egg, and finally into the breadcrumbs, and carefully place in hot cooking oil.
10. Deep fry the eggs for 7 minutes, during which time the eggs are golden brown and the meat is cooked evenly. However, the semi-liquid eggs have not turned hard and remain as needed.
11. Place the prepared Scottish eggs on kitchen paper and then on a platter for serving.
Serve hot or cold.
Ready !!

Yorkshire pudding

Yorkshire pudding

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Yorkshire pudding is from the County of York in the north of England and is made with flour, milk, eggs, salt, and oil. I have eaten it once, not in Yorkshire, but in London, where it was served with meat and sauce. I prepared it next to the gravlax and it went pretty well with this food.
Historically, the first recipes for making this pudding date back to the mid-18th century. It was usually eaten with thick sauce and mushrooms or vegetables and was primarily a cheaper type of food. According to Wikipedia, Yorkshire pudding is one of the top 10 things people love about the UK.
I thoroughly researched how to make it before I started doing it myself. In reality, it seemed to me that there was one important aspect that was worth following and that I was following. It is worth making the dough a day earlier so that it will hydrate. This is how the pudding rises well and looks good.

Preparation time: Dough preparation 15 min, hydration at +4 degrees overnight, baking 20 min.
Level: Average
Quantity: for two or four

Ingredients:
4 large eggs
150 g of wheat flour
200 ml of 2.5% milk
1 teaspoon sea salt
about 150 ml of cooking oil for baking pudding

Preparation:
1. Mix eggs, milk, salt, and flour. Mix until smooth and leave to stand at +4 degrees overnight.
2. Before baking, pour the dough into a jug or bottle so that it is easy to pour into the molds and so that it does not drip onto the edges of the mold.
3. Pour the outer row of a metal 6×4 muffin tin three-quarters full of cooking oil and tilt the tin so that the oil flows evenly into all the holes.
4. Preheat the oven to 230 degrees place the oil-filled muffin mold in the oven and heat until the oil smokes slightly.
5. Take the mold out of the oven and pour the dough into each mold hole until the holes are filled. The oil rises to the surface and the dough is at the bottom, but it should be so. Fill out the entire muffin mold this way.
6. Place in an oven at 230 degrees and bake for 20 minutes. Do not open the oven during baking!! During this time, Yorkshire puddings will rise high and turn golden brown.
7. After baking, place the Yorkshire puddings on a serving plate and serve immediately. If there is oil left in the pudding cavity, pour it off before placing it on the plate. Serve with the topping you like.
In Britain, it is eaten with meat, gravy, and vegetables. I offered it with gravlax and gravy.
Ready !!

Fig cake

Fig cake

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Fig is believed to be one of the first cultivated plants in human history. Today, figs are grown in countries of temperate climates around the world. Because figs are fragile and juicy, they are difficult to transport around and it is often preferred to use them dried or canned. If you can get raw figs, they can be used to enrich salads, various desserts and they can be used to make a cake.

Preparation time: 1 hour
Level: average
Quantity: one cake, 12-16 slices

Ingredients:
Base:
170 g butter
200 g of flour
100 g of sugar
4 egg yolks

Filling:
400 ml whipped cream
6 eggs
150 g of sugar
2 heaping teaspoons vanilla sugar
6-7 ripe fresh figs cut in half lengthwise
2-3 tablespoons brown sugar to shake the cake

Preparation:
1. Prepare the dough. For that, chop a butter with a knife or using an electric shredder with flour to dry crumbs, add egg yolks and sugar and knead to the dough
2. Shake the flour on the working surface and roll the dough into a slightly larger disc than the baking tin. Fold the dough disc in half, so it’s easy to handle. Spread the dough into a pie tin and line
3. Line the dough with baking paper and pour over the dried peas to help keep the dough in shape during baking.
4. Bake the cake base for about 20 minutes until it is brown and crispy
5. Make a cake filling while baking a base. Mix the whipped cream and eggs, vanilla sugar, and mix well
7. Pour the filling onto the baked cake base. Cut the figs lengthwise in half and put them inside the filling so that the upper edges are outside the filling. Shake the brown sugar on the surface of the cake. Bake at 180 degrees for about 30 minutes until the cake starts to brown slightly.
8. Allow cooling overnight before serving.
Ready !!

Mini-pavlova

Mini-pavlova

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A mini version of the Pavlova cake, which can be enjoyed in the Tartu café Crepp from the summer of 2021. A cake, rich in whipped cream and fresh seasonal berries. Making Pavlova is much easier than described in most cookbooks and food blogs. Make it at home, but also visit Crepp and enjoy the pavlovas made in a café.

Preparation time: about 1.5 hours
Level: average
Quantity: 12 mini-pavlovas

Ingredients:
6 egg whites
300 g of sugar
200-400 ml whipped cream
Strawberries, raspberries, currants, or other seasonal berries for decoration and seasoning
To decorate lemon balm or mint leaves.
Icing sugar to serve to give the finishing touch to the pavlova.

Preparation:
1. Separate the egg whites from the egg yolks. Save the egg yolks and use them to make an omelet. Make sure that the egg yolks are not broken and that not appear in the egg white. If it does, the egg white does not foam at all.
2. Whisk the egg whites into a heavy foam with an electric mixer.
3. Add sugar and whisk for 7-8 minutes at maximum mixing speed to create a shiny and heavy foam that creates sharp peaks and stays in the desired shape
4. Place 12 non-uniformly shaped pavlovas of similar size on a baking sheet lined with parchment paper. There is no need to use a cake spray, with a spoon the shapes will become even more interesting. If desired, make a small cavity in the top of the pavlova with a spoon which eases adding of whipped cream when serving
5. Bake at 150 degrees for 1 hour to 1 hour and 15 minutes. Pavlovas must come quite easily off the paper. Since the right pavlova has a crispy surface with a marshmallow-like structure on the inside, sometimes pavlovas may stick to the paper. If necessary, help loosen the pavlovas with a cake spatula
6. Place the prepared pavlova on a plate, prepare whipped cream, which should be without adding anything to season it, and cover the pavlova whipped cream using a cake sprayer or spoon. Garnish with the desired berries and mint or lemon balm leaves.
Ready !!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

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I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

Bobotie

Bobotie

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A well-known dish from South African cuisine, which is simply well-seasoned minced meat served with egg coating. There are hundreds of different recipes for this food. I tried to follow the most common variants both in terms of preparation and seasoning. There are many spices and various flavors mixed together in this dish, in addition, this food is flavored with apricots and raisins.
The roots of this food are dated back to the 18th century. It is possible that it has roots in Indonesia because a similar dish is prepared on Java island. Parallels are also drawn to the British shepherd’s pie and the Greek moussaka.
Food has been rooted in South African Malay cuisine for centuries and is quite common in South Africa today.
I like the unexpected and unique flavors of South African cuisine. I recommend trying this food, not getting scared of the many spices (they can be also replaced to some extent) and the fact that the meat dish is spicy and sweet at the same time.
The bobotie is classically served with South African yellow rice, which is delicious as separate food but goes well with this food.

Preparation time: 30 min preparation, 20-30 min baking
Level: average
Serves: four

Ingredients:
600 g of minced beef
3 medium garlic cloves crushed
2 medium grated carrots
1 medium onion, chopped
A handful of golden raisins
2 tablespoons olive oil
3 tablespoons tomato paste
100ml of water or broth
2 tablespoons apricot jam or chopped dried apricots
Juice of about 1.5 lemons
2 tablespoons breadcrumbs
1 teaspoon ground turmeric
0.5 teaspoons ground ginger
0.5 teaspoons ground cumin
0.25 teaspoon ground coriander
0.25 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
If desired, 0.25 teaspoon of cayenne or chili powder
0.5 teaspoons of sea salt
0.5 teaspoons ground black pepper
3 large eggs
200 ml of milk
3-4 bay leaves for decoration
For serving fresh cucumber slices
Served with roasted cashew nuts

Preparation:
1. Chop onions and garlic, grate carrots, brown these components slightly in a pan with olive oil.
2. Add minced meat, stir and cook until browned, add broth or water, raisins, tomato paste, all spices, and lemon juice. Cook for a few minutes, stirring, to mix the meat and spices.
3. Mix the egg and milk into a smooth mixture. Spoon the minced meat mixture tightly to the bottom of the pan and pour over the milk-egg mixture.
4. Place 3-4 bay leaves on the surface of the egg for decoration. Lower the temperature to a minimum and cook under the lid until the egg hardens. You can also bake without a lid at 180 degrees in the oven until the egg clots.
5. Serve with South African golden rice and garnish with fresh cucumber and roasted cashews.
Done !!!

Beef Lindström

Beef Lindström

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Biff a la Lindström, a food associated with Sweden. The food itself is believed to have originated in Russia but was invented by a Swedish chef in St. Petersburg in the late 19th century. In any case, it is a delicious dish that has found its way on the Estonian menu and these cutlets are also sold in stores as a packaged product. They are also delicious when bought from the store, but it seems to me that if you prepare the food yourself, you can make it much tastier. If you have some time, you can prepare them for lunch. The main ingredients in the current recipes are minced beef, pickled beets, and capers. This combination gives the food a very pleasant taste and beet, and the use of this marinade gives the cutlets juiciness. Today, Lindström cutlets are served with fried bull’s eye eggs.

Preparation time: 20 min preparation, 10-15 min frying
Level: easy
Serves: for two to four

Ingredients:
500 g of minced beef. However, I used minced beef and pork, the result is not so rigid and I would recommend this combination
2 eggs
Also, one more egg to serve for each cutlet if there is a desire to serve it as it is common today. Smaller eggs are ideal for that
4 tablespoons sour cream
4 tablespoons pickled beets, cut into small cubes. If pickled beets are not available in the store, use regular beets, add 10% vinegar before and keep for an hour before use.
1 medium onion, chopped
1-2 tablespoons of capers, depending on taste and desire
1-2 tablespoons beetroot marinade
Salt and black pepper for seasoning
For frying cooking oil

Preparation:
1. Chop the onion and cut the beets into about 3-4 mm cubes. The store also sells pre-cut salad beet in jars, which fits perfectly. If it needs to be marinated, add 10% vinegar and keep for about 1 hour until the taste is absorbed.
2. In a bowl, combine minced meat, salt, pepper, beets, beetroot, capers, eggs, and sour cream
3. In a thick-bottomed pan, heat a few tablespoons or more of cooking oil, form cutlet dough into the balls, press flat between your hands, and fry over medium heat until the cutlets are nicely browned and ready.
4. Fry in the second pan as many bull’s eye eggs as there are cutlets and lift one bull’s eye egg over each cutlet. If you want to make small cutlets, the bull’s eye eggs made of quail eggs are ideal.
I served food with roasted carrots and Brussels sprouts. The food is ideal, for example, with mashed potato
Ready !!

Moroccan omelette

Moroccan omelette

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I can’t name this food differently. It was served in the Marrakech medina in Riad Itrane for breakfast. I remember the great taste of this food and I have tried several times to imitate it. I believe that it has finally succeeded. Try this recipe, it’s a kind of taste experience.

Preparation time: 15 – 20 min
Difficulty: easy
Serves: for two

Ingredients:
6-7 large eggs, beaten properly
One big ripe tomato or a large handful of ripe cherry tomatoes
1 smaller garlic clove chopped
1 small onion finely chopped
0.5 teaspoons ground cumin
0.5 teaspoons ground turmeric
0.25 teaspoon ground cardamom powder
If desired, a pinch of saffron
Few sprigs of fresh coriander
3-4 tablespoons frying oil for frying

Preparation:
1. Cut the tomatoes into pieces about 1 cm in size. Using cherry tomatoes, cut them into four sectors
2. Chop the onion and garlic, heat the oil in a pan, and fry the onion, garlic, and tomatoes until soft, do not burn or brown
3. Add the spices and fry with the tomato mixture for about 1 min
4. Beat the eggs, chop the coriander leaves, and add with the eggs to the tomato mixture. Mix everything thoroughly with a spatula, lower the temperature and simmer under the lid until the egg is ready
5. Sprinkle with parsley or fresh coriander. Fresh mint, a Moroccan classic, used for garnish does not harm food. Eat hot for breakfast or at any time
Ready !!!

Mayonnaise

Mayonnaise

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Mayonnaise is one of the most famous sauces in the world. There are hundreds of variations and hundreds of different mayonnaise producers today. This is the basis for many different sauces, which have also become a classic. According to Harold McGee’s definition, mayonnaise is an oil emulsion of oil droplets consisting of egg yolk, vinegar, water, and often the mustard. Classic mayonnaise is seasoned simply with salt and sometimes with black pepper. Up to 80% of mayonnaise consists of oil, and this emulsion is usually so thick that it does not flow. Mayonnaise is usually used as a cold sauce, but its egg content allows it to be used to make hot dishes. For example, chicken pieces brushed with mayonnaise will become nicely brown in the oven.
Historically, it is not entirely clear who first made this sauce and in which country. According to some sources, the mayonnaise-like sauce was made in France around 1750, while references to garlic-flavored emulsion have been found in Spanish 14th-century writings. Some sources suggest that this sauce was brought to the table by the chef of Duke de Richelieu after the conquest of Mahon Island in 1756. After that time, the sauce spread in French high society. Other sources again claim that the sauce was made by chefs in the French city of Bayonne. In reality, it doesn’t matter where this sauce originated. Today, it is an everyday part of most kitchens.

Preparation time: 10 minutes
Level: easy
Volume: 250 ml

Ingredients:
1 egg yolk
200 ml of neutral-tasting cooking oil. Sunflower or rapeseed oil goes well, olive oil has a too intense taste and is not suitable
1 tablespoon lemon juice
1 tablespoon dijon mustard
Salt and black pepper if desired

Preparation:
1. Start making mayonnaise with room-warm ingredients. Mix all components except the oil.
2. Use a whisk or electric mixer, start mixing at low speed and increase speed later. Add the oil drop by drop at the beginning and mix well until smooth. Adding about 20 ml shows that the emulsion becomes slightly thicker. Add the oil slowly, in a fine stream, and mix until smooth. The more oil added, the thicker the mayonnaise becomes. Make sure you stop mixing before the mayonnaise will break.
3. Store mayonnaise in a cool place. Too cold or too hot temperatures will break down the oil emulsion. Commercial mayonnaises have been stable for a long time because producers use stabilizers. Homemade mayonnaise can be stored in the fridge for about a week. I can’t say for a long it can be stored it will be over quickly.
Ready !!

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