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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!!
Yeast dough pies with green onions and eggs

Yeast dough pies with green onions and eggs

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A short 45-minute drive from Tartu, on the shores of Lake Peipsi, there are three wonderful villages: Varnja, Kasepää, and Kolkja. Originally, the villages were almost exclusively inhabited by Russian Old Believers. Today, they are home to the descendants of the founders, as well as people from other parts of Estonia who appreciate the unique culture, peace, and customs of this place.
I have liked these places since my youth, with their exotic onion garlands, beds raised high due to frequent flooding, dried fish, boathouses, and, of course, the obvious proximity to the great Lake Peipsi, all of which make these villages unique.
There is no point in writing about what these villages are like here. Many books have been written about them, and the best thing would be to go there yourself, stay there for a while, and experience the uniqueness of that area.
Books have also been published about the food culture of the Peipsi region, and it has been covered in various media publications. I would like to introduce you to some delicious and special pies that I have never had anywhere else. What makes these pies special is that I did not make them myself in my Tartu kitchen, but they were made at my good friend’s home in Kasepää, making this recipe especially authentic for me. I hope you make these pies at home and get the right flavor nuances, or you will have the pleasure of tasting these pies made by locals while visiting these places by Lake Peipus.

Preparation time: About 1 hour
Level: Not too difficult
Quantity: 16-20 pies

Ingredients:
Dough:
250 ml milk
12 g dry yeast
1 tbsp sugar
1 egg
1 tsp sea salt
75 g butter
500 g flour

The dough is universal and can be used to make both savory and sweet pies, such as pies with minced meat and egg filling.

Filling:
300 g green onions
5 eggs
Sea salt and black pepper to taste
15g butter

Preparation:

  1. Dissolve the yeast and sugar in warm milk. The milk should be warm rather than hot. Otherwise, the yeast will die.
  2. Let stand for 15 minutes. The yeast-sugar-milk mixture should bubble.
  3. Add 1 egg and salt.
  4. Grate the butter with a coarse grater. Mix everything well. Knead the dough, gradually adding flour. When the dough absorbs enough flour, it will become elastic and will not stick to your hands.
  5. Take a large bowl and fill it with ice water. Dip the dough in the water and leave it for at least 10-15 minutes. The ice water will pause the rising of the dough. If you prepare the pie filling in advance, you do not need to dip the dough in ice water.
  6. At the same time, prepare the filling. For the filling, boil the eggs and cut them into cubes. Finely chop the onion. Throw a piece of butter into a frying pan. Put the onion in the pan and sauté for 5 minutes, stirring. Remove the pan from the stove.
  7. Add the eggs, salt, and pepper to the onions. Mix.
  8. Sprinkle the work surface with flour, place the dough on it, and knead until it no longer sticks to your hands. Divide the dough into 16-20 parts.
  9. Roll the piece of dough into a small circle and add the filling. Join the edges. Place on a baking sheet covered with baking paper, “seam” side down.
  10. Brush with egg yolk and sprinkle with sesame seeds. Bake at 200°C until golden brown
    Ready!!
Bulgarian Cheese Pot

Bulgarian Cheese Pot

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I have had a tradition for many years of asking my acquaintances and colleagues to bring me a local recipe or food idea as a gift from their travels. My good colleague Klaarika went on a trip to Bulgaria with her family in the spring, where they enjoyed a special tomato-pepper-cheese stew, and gave me the idea for this dish. This dish can be prepared in many ways. A similar dish is prepared using, for example, sausage or adding rice. I made it by combining two cheeses, peppers, tomatoes, and onions.

Preparation time: 45 minutes
Level: easy
Quantity: for four

Ingredients:
2 red peppers, cut into strips
2 yellow peppers, cut into strips
1 large onion, cut in half and sliced
3-4 cloves of garlic, chopped
A handful of chopped parsley
2 green onions, chopped
1 large tomato, chopped
200 g of easy-to-melt cheese, such as Gouda cheese
150 g of soft white salad cheese or mild-tasting feta cheese
2 eggs
Sea salt and black pepper to taste
1 teaspoon of oregano to taste
0.5 teaspoon of paprika powder
Olive oil for frying

Preparation:

  1. Slice the peppers, garlic, and onion and fry in olive oil for about 10 minutes. Add the chopped tomato and fry for a few more minutes.
  2. Season the food with paprika, oregano, black pepper, and paprika powder.
  3. Chop the onion and parsley, and add them to the food. Crumble the white cheese into pieces and add to the food. Mix and fry for a few minutes.
  4. Place all the ingredients in a baking dish. Grate the easily melting cheese with a coarse grater and place the food in the oven. Bake at 180°C for about 15-20 minutes, or until the cheese has completely melted.
  5. Press gently two light holes into the cheese with a spoon and drop an egg into each hole. Return the food to the oven and bake until the egg white has set and the yolk is still slightly runny.
    Serve immediately. It is good to offer sourdough bread with the serving.
    Ready!!
Breaded Fish in Italian Tomato Sauce

Breaded Fish in Italian Tomato Sauce

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Double-breaded, crispy fried fish is perfect if marinated in tomato sauce. The dish is inspired by Italian cuisine and uses its flavoring elements. It is recommended to wait at least 30 minutes before eating so that the tomato marinade can soak into the fish pieces a bit.

Preparation time: About 45 minutes
Level: Easy
Serves: two

Ingredients:
One skinless pike-perch fillet
15 ripe cherry tomatoes
200 ml tomato puree (passata)
1 large onion, sliced
6 medium garlic cloves, sliced
2-3 tbsp flour for breading
About 75 g breadcrumbs for breading
2 eggs, beaten, for breading
Sea salt and black pepper for seasoning the fish and sauce
A handful of chopped parsley for adding to the sauce
Cooking oil for frying
2 tbsp capers for adding to the sauce
3 tbsp balsamic vinegar
Sea salt and black pepper for seasoning
Dried oregano for seasoning

Preparation:

  1. To make the topping, slice the onion and garlic and fry in 2-3 tbsp cooking oil until slightly translucent. Cut the tomatoes in half and add to the pan. Pour in the tomato passata. Stir and simmer for about 15 to 20 minutes. Season with sea salt, black pepper, and oregano.
  2. Cut the fish into slices about 3.5 cm wide. Season the fish with sea salt and black pepper and coat in flour. Shake off any excess flour from the fish.
  3. Dip the fish pieces in the egg and then coat in breadcrumbs.
  4. Fry the fish pieces in cooking oil until they are nicely golden brown and crispy on both sides.
  5. Add water to the sauce if necessary if it is too thick.
  6. Place the fish pieces in the sauce and let stand for a while so that the fish can absorb the sauce’s flavor.
    Serve warm or cold.
    Ready!!
Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

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The Levant region is rich in its historical food culture and varied flavors and dishes. Lebanese cuisine prepares a dish similar to the one I am posting here. It can be made with meatballs or small cutlets, or simply as I made it. This dish is perfect for summer garden parties and dinners.

Preparation time: 1.5 hours
Level: Easy
Quantity: Serves 4

Ingredients:
800g high-quality ground beef
2 medium onions, finely chopped
Handful of finely chopped parsley
1 tsp ground allspice
0.25 tsp ground black pepper
Sea salt to taste
3-4 tbsp cooking oil for browning the minced meat and frying the potatoes
2 heaping tbsp tomato paste diluted in 300 ml water
3 medium potatoes, sliced into slices about 0.5 cm thick
2 medium onions, sliced into slices about 3 mm thick
3 medium ripe tomatoes, sliced into slices about 0.5 cm thick

Preparation:

  1. Finely chop two onions, brown the minced meat and onions in a heavy-bottomed, heat-resistant frying pan over high heat for 3-4 minutes. Season with ground spice, black pepper, and sea salt.
    Smooth the minced meat with a spoon and set aside.
  2. Cut the potatoes into slices and fry them for a few minutes on each side. The potatoes do not need to be completely soft. Place the potato slices on top of the minced meat.
  3. Cut the onions and tomatoes into slices and place them on top of the potatoes.
  4. Dilute the tomato paste in water and pour this mixture over the food.
  5. Shake a little sea salt and black pepper on the food.
  6. Place the food in the oven and cook at 200 degrees C for about an hour until the liquid evaporates a little and the top layer of vegetables starts to brown slightly and the food is soft throughout.
  7. Serve on a crusty flatbread, rice, or vegetables of your choice.
    Ready!!

Irish Stew

Irish Stew

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A historical dish from Ireland. It was a simple food that was cheap and could be prepared in large quantities and preserved. The first recipes for this dish can be found in 17th-century notes. Today it is a common pub and restaurant dish. This dish is traditionally made from lamb or beef and various roots. Onions, parsley, and leeks are used as an additive, to make the sauce thicker, some of the potatoes are crushed in the sauce or a handful of barley groats are added during cooking. Some recipes also use smoked bacon to add to the meat, some recipes also use porter beer in addition to the broth. I received a bottle of delicious home-brewed porter for Christmas, which I used to prepare this dish.
There are many different ways to prepare this dish and I believe that they are all delicious. Here I will present my version, which was as tasty as I had hoped. You could set aside several hours to prepare it. The dish can be prepared faster, but it is especially nice when the meat is cooked until very tender and the flavors have blended nicely.

Preparation time: 3 hours
Level: Easy
Serves: Four

Ingredients:
800 g lamb, shank, neck, or any cheaper lamb cut into pieces
4-5 medium carrots cut into desired pieces, for example 2-3 cm pieces
6-7 small potatoes, halved
1 medium leek, finely chopped
2 medium onions, finely chopped
300 ml chicken or beef stock
300 ml porter-type dark beer
A large handful of chopped parsley
A handful of barley groats soaked overnight in cold water
About 0.5 tsp freshly ground black pepper
Sea salt to taste.
0.5 tsp dried oregano
2 tbsp cooking oil for browning

Preparation:

  1. The day before, soak a handful of barley groats in cold water.
  2. Cut the lamb into desired pieces and brown in cooking oil over medium-high heat until golden brown. Use a heavy-bottomed pot, preferably cast iron.
  3. Chop the onion and leek, cut the carrot into 2-3 cm pieces. Cut the potatoes in half and finely chop the parsley. You can peel the potatoes if you wish, but for a more rustic dish, it is better not to
  4. Transfer the meat to a plate and set aside.
  5. Brown the onion, leek and carrots in the oil and fat used for browning meat for about 5 minutes over medium-high heat.
  6. Add the meat and groats, mix through, and season with ground black pepper, oregano, and sea salt.
  7. Add the broth and porter. Stir and bring to a boil. Reduce heat to low and leave to simmer covered.
  8. After an hour, add the potatoes cut in half and the chopped parsley. The potatoes should be added later because they will otherwise become very mushy.
  9. Cover the dish again and simmer for about an hour until the potatoes and meat are tender.
  10. By this time, the dish should be ready, there should be enough liquid in the stew to almost cover the meat and vegetables and the sauce should have thickened a little. If the sauce is not thick enough, mash half of the potato with a fork and let the dish simmer for another 5 minutes.
    Serve with fresh bread. You can add fresh parsley to the dish when serving.
    Ready!!
Irish Spice Bag

Irish Spice Bag

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This is a food that is inspired by Chinese cuisine, but it was invented in 2010 in Ireland, Dublin. It is offered by many Chinese fast food restaurants, Irish fast food restaurants and pubs in Ireland.
It is certainly not the healthiest food in the world, but it is certainly delicious and very flavorful. The choice of spices is wide and there seems to be no limit. Classic Chinese spices are used, as well as other spices. The choice of spices is largely up to the diners.
If you do not want to make this food fried or deep-fried, then the components can also be made in a hot air fryer.
My Irish Spice Bag version is like this.
I think it would be a good time to bring this dish to the selection of Estonian restaurants.

Preparation time: 60 minutes
Level: Easy
Quantity: For four

Ingredients:
400 g chicken wings
400 g chicken fillet or fillet inside, cut into strips
2 large potatoes, peeled and cut into coarse French fries
0.5 red bell pepper, cut into strips
2 red chilies, cut into thin slices
4 shallots, cut into thin slices
3 medium cloves, cut into rings
1L cooking oil for frying and deep-frying
30 g wheat flour for breading
2 tsp sea salt
0.5 tsp ground black pepper
1 tsp ground cumin
0.5 tsp hot chili powder
0.5 tsp cayenne pepper powder
1 tsp garlic powder
1 tsp onion powder
3 tsp paprika powder

For the curry sauce, 200 ml stock
1.5 tsp store-bought English curry powder
3 tbsp sour cream
2 tsp flour
100 ml bahu cream
Sea salt to taste

Chopped green onions and parsley to garnish.
Lemon wedges to serve

Preparation:

  1. Prepare the seasoning mixture. Use 1/3 of the spice mixture to coat the chicken, save the rest.
  2. Prepare the chicken. Cut the chicken fillet into strips of suitable size. Dry the chicken pieces with kitchen paper.
  3. Mix the flour and 1/3 of the seasoning mixture and roll the chicken pieces so that the flour and spices all stick to the chicken.
  4. Heat about 50-80 ml of oil in a large pan and fry the chicken pieces for about 25 minutes until golden brown. Turn the chicken pieces occasionally so they are fried completely on each side.
  5. Peel the potatoes, cut them into chunks the size of a French fry, wash off the starch under running water, and boil them for 8 minutes.
  6. Cool the potatoes under cold water, and dry on kitchen paper.
  7. Heat the cooking oil in a saucepan and fry the potatoes in three batches until crispy and soft on the inside. After frying, transfer to kitchen paper to drain.
  8. Cut the shallots into thin strips, cut the peppers into strips and slice the garlic and chilli peppers.
  9. When the meat is ready, transfer the chicken pieces to kitchen paper to remove excess oil.
  10. Fry the onions, peppers, garlic and chilli slices in a frying pan for about 7-8 minutes.
  11. Meanwhile, prepare the curry sauce. Use a ready-made English or Madras curry powder mix available in the store. Pour the broth into the pan, add sour cream, dissolve the flour in the whipped cream so that there are no lumps. Pour into the sauce. Add 1.5 tsp of curry powder and cook for a few minutes until the sauce thickens. If the sauce is too thick at this point, add water. Season with sea salt.
  12. When the potatoes are ready, pour the potatoes and meat over the vegetables and cover everything with the seasoning mixture.
    12 Mix thoroughly.
    As the name of the dish suggests, the food should be served in a paper bag. This is definitely not necessary, in pubs, it is also served on a plate with a slice of lemon and curry sauce.
    To garnish and add flavor, shake chopped green onions and parsley over the food.
    Ready!!
Carp stuffed with onions

Carp stuffed with onions

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In my opinion, one of the best ways to cook carp in the oven is by stuffing it with onions. I make this dish at least once a year. My mother and grandmother also similarly prepared carp or bream.
It is especially nice to prepare this dish when you have friends and colleagues who bring fresh carp before Christmas to prepare this delicious dish.

Preparation time: 20 minutes preparation, cooking time 45 minutes
Level: Not too difficult
Serves: two to four

Ingredients:
One large carp
8 medium onions, sliced
2 tablespoons cooking oil for frying the onions
Sea salt, 0.25 teaspoon black pepper, and 0.5 teaspoon oregano for seasoning the fish
3-4 tablespoons mayonnaise for spreading the fish
2 tablespoons grated parmesan for mixing into the mayonnaise

Preparation:

  1. Clean the carp and remove the gills. Wash the fish under running water, dry it slightly, and place it on a baking sheet covered with baking paper.
  2. During the break, mix sea salt, black pepper, and oregano and rub the fish inside and out with the spice mixture.
  3. Cut the onions in half, slice, and fry in cooking oil for about 10 minutes until the onions are still translucent. Season lightly with sea salt and black pepper.
  4. Place the onions inside the fish, place it in the oven at 200 degrees C, and cook it for about 25 minutes.
  5. Mix the mayonnaise and grated parmesan and after 25 minutes, spread this mixture on the fish.
  6. Bake for about 15 to 20 minutes until the mayonnaise is browned.
  7. Let the fish cool slightly for about 10 minutes and cut into slices crosswise. Serve with baked potatoes, for example
    Ready!!
Potato and tomato casserole with black olives

Potato and tomato casserole with black olives

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A spicy and delicious casserole inspired by Turkish cuisine.

Preparation time: 1 hour 30 minutes
Level: Easy
Serves: 4

Ingredients:
About 500 g potatoes, cut into 0.5 cm thick slices
2 large onions, cut into wedges and sliced
6 medium cloves of garlic, chopped
200 g black pitted olives
2 medium ripe tomatoes
About 50 ml of high-quality olive oil
A handful of chopped parsley
1 teaspoon oregano for seasoning
1 teaspoon Aleppo pepper or mild Thai chili powder for seasoning
0.5 teaspoon ground black pepper
Sea salt for seasoning

Preparation:

  1. Quarter the onions and slice into thin slices. Chop the garlic cloves
  2. Cut the tomatoes into quarters and slice them
  3. Slice the potatoes into slices about 0.5 cm thick
  4. Chop the parsley and drain the liquid from the olives.
  5. Heat the olive oil in a pan and fry the onions for 5 minutes over high heat. Add the chopped garlic and fry for a few more minutes. Set the fried garlic and onion aside.
  6. Fry the potato slices for about 10-15 minutes until they are lightly browned
  7. Mix the fried onions, garlic, black olives, and 1/3 of the chopped parsley with the potatoes—season with Aleppo pepper, oregano, Msuta pepper, and sea salt.
  8. Pour half of the mixture into the baking dish, add one sliced tomato, and drizzle with olive oil.
  9. Cover the first layer with another layer of the potato-onion mixture, add the tomatoes, and drizzle with olive oil.
  10. Smooth the last layer with a spatula and place in the oven at 200 degrees for about 40 minutes until the top layer slightly browns.
  11. Serve warm. When serving, sprinkle chopped parsley on top.
    Ready!!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

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Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!

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