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Christmas roast

Christmas roast

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Roast pork is almost a mandatory part of the traditional Estonian Christmas dinner. In every Estonian home, roast pork is made in its own, very traditional way. I’m posting here a slightly less traditional and time-consuming way to make a delicious oven-roast. It is roasted meat stewed at a low temperature for at least 7 hours. The result is worth the effort.

Preparation time: 8 hours
Level: Medium
Quantity: about 4 kg roast

Ingredients:
5 kg pork neck chop. You can use any other meat, but I prefer the neck chop because it has a bit of lard interwoven with the lean meat, which makes the meat extra juicy
7-8 cloves of garlic, cut in half, to stuff the meat
1.5 tsp dried thyme
1.5 teaspoons of dried oregano
1 tsp ground black pepper
About 1.5 tablespoons of sea salt
2 tablespoons of mustard
200 ml of red wine
2-3 tablespoons cooking oil for browning the meat

Preparation:

  1. Peel the garlic cloves and cut them in half lengthwise.
  2. With a sharp knife, make deep incisions here and there on the room-temperature piece of the meat and stuff the garlic gloves deep into the meat.
  3. Season the meat with sea salt, black pepper, thyme, and oregano, and rub the spices into the meat.
  4. Brown the meat in the pan on all sides, it takes about 5-10 minutes per piece of meat.
  5. Place the pieces of meat in a large baking pan, pour in the red wine, and add another sprig of rosemary and a few sprigs of thyme.
  6. Cover the meat completely with foil and cook at 150 degrees C for 7-8 hours.
  7. Remove the liquid from the meat and use it later to make the sauce.
  8. If desired, the meat can be additionally browned under the grill for 15-20 minutes.
  9. Meat is extremely tender, cut it with a very sharp knife or it is easier to cut the roast if it is cold and warm it up immediately before serving.
    Ready!!
Roasted autumn vegetables

Roasted autumn vegetables

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A wonderful simple, delicious and autumnal dish, in which preparation you can choose vegetables by your taste. The secret to cooking this dish is the speed of cooking at a high temperature, and the result is a food where the carrot and beet remain a little crunchy, and the rest of the vegetables cook soft, and the onion caramelizes nicely.

Preparation time: 15 min preparation, 30 min baking
Level: Easy
Serves: four

Ingredients:
500 g of potatoes
300 g of carrots
400 g beets
200 g of red pepper
1 medium red onion
50-70 ml of olive oil
1 teaspoon of oregano
0.5 teaspoon dried or fresh rosemary
Salt and black pepper to taste
To serve, chopped parsley and, if desired, basil

Preparation:

  1. Peel the beets and onion, cut into pieces. Wash the carrots and potatoes carefully and cut them into pieces. Slice the bell pepper.
  2. Place the vegetables on a baking sheet covered with baking paper, sprinkle generously with olive oil, season with black pepper, salt, oregano and chopped rosemary
  3. Heat the oven to 250 degrees C and cook the vegetables for 30 minutes until some of the vegetables start slightly to brown, but not too much not to dry out the food.
  4. Serve hot. To serve, sprinkle over the chopped parsley and basil mixture.
    Ready!!
Beef liver pâté

Beef liver pâté

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Pâté is food that certainly has thousands of variations. Some of them are classic, most of them are improvised, but they are all pretty delicious. I have never made a definite historical recipe following a very classic pate. I made a pate from beef liver, where I tried to follow some traditional rules.

Preparation time: 1 hour
Level: easy
Serves: four to eight

Ingredients:
1 kg of beef liver
250 g of fatty pork, ribs, or high-quality minced meat
1 larger onion
5-6 medium garlic cloves
50 g butter
For frying olive oil
30-40 ml of cognac
100 ml whipped cream
For seasoning sea salt, a bunch of thyme, rosemary, oregano, and black pepper by taste

Preparation:
1. Cut the liver into slices about 3-4 cm thick, add to the pan with the minced meat. Lightly brown in olive oil
2. Chop the onion into slices and cut the garlic cloves a little smaller and add to the meat and fry over medium heat
3. Add spices and herbs, lower the temperature to low, and fry until the liver is ready
4. Raise the temperature, add the brandy and allow the alcohol to evaporate
5. Lower the temperature, add butter and cognac, bring the mixture to a boil
6. Pour the mixture into a food processor and crush for 5-10 minutes on high speed until the pate has become nicely smooth
Serve with good bread, for example. Fry the bread in a dry pan until the bread slices start to burn slightly from the edge. Spread generously the pate on the bread slices, add the parsley or basilic and serve immediately.
Done !!!

Pumpkin-carrot soup

Pumpkin-carrot soup

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October is a suitable month to make at home at least one dish that contains pumpkin. I made this version of the pumpkin-carrot puree soup. I used dried herbs, basil, oregano, a little thyme, black pepper, and a decent piece of cheddar cheese to season.

Preparation time: 45 minutes
Level: easy
Serves: four

Ingredients:
500-800 g of pumpkin or butternut squash, peeled and deseeded
6 medium carrots
1 medium onion
2 cloves of garlic
1.5 teaspoons dried herb mixture (basil, oregano, thyme)
0.25 teaspoon of black pepper
Sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar type cheese, but with Estonian Merevaik or other soft and easy-to melt cheeses suits also well.

Preparation:
1. No special broth is required. Peel and chop the pumpkin, place in a soup pot, wash the carrots, remove the ends of the carrots and add to the pumpkin.
2. Peel the onion and cut into four, peel the garlic cloves and add to the soup.
3. Pour enough water to cover the components. Add spices. Bring to a boil and cook for about 30 minutes. It is not necessary to boil the carrots quite soft.
4. Crush the soup with a hand mixer evenly, grate the cheese and mix into the soup. Season with salt to taste.
5. Roast the pumpkin and sunflower seeds over high heat until lightly browned. Use them for garnish and also seeds taste good with the soup.
6. When the soup is ready, serve. Pour the roasted seeds on the soup. You can use also very crispy fried bacon pieces, which can be added to the soup with the seeds.
7. Sour cream suits well to the soup.
Done !!!

Boeuf Bourguignon

Boeuf Bourguignon

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One of the most delicious casserole dishes in French cuisine, the preparation of which is not as complicated as it seems to be. The traditions of this food date back only to the 19th century. In the 20th century, it was started to be served in Parisian bistros. Julia Child has polished this food to perfection.
Boeuf Bourguignon is a beef stew made in a red wine sauce with carrots, onions, garlic, mushrooms, and sometimes even with bacon.
I wasn’t following any particular recipe, but I based on the best of the notes of Julia Child, Anne Willan, and other great chefs.
Preparing this food is a relatively long process, but the result is worth the effort.

Preparation time: 3-4 hours when the meat is marinated
Level: average
Quantity: for six to eight

Ingredients:
About 1-1.5 kg of boneless beef
A few tablespoons of cooking oil to brown the meat
2 tablespoons flour
Salt and pepper for seasoning
150g bacon
300g small mushrooms
2 medium onions, cut into sectors
2 cloves of garlic
2 medium carrots

Marinade
1 medium onion sliced
1 celery stalk sliced
1 medium garlic clove
Fresh herbs (red, thyme, rosemary)
0.5 teaspoons Black pepper and salt
1 bottle of red wine
2 tablespoons oil

Preparation:
1. Prepare the marinade. Pour red wine into a bowl, chop onion, celery, garlic, add fresh herbs, shake in black pepper, season with salt, add a small amount of oil
2. Cut the meat into 3-4 cm cubes and add the marinade. Marinate overnight.
3. Lift the meat out of the marinade and drain well through a sieve. Fry the meat in a thick-bottomed oven dish in a few tablespoons of oil over high heat until golden brown
4. Sift the marinade out of the herbs and pour the marinade over the browned meat, cover, and place in the oven at 160 degrees for at least 3 hours. Season with black pepper and salt. Be careful with salt, bacon is added to the food, which gives extra saltiness.
5. Cut the bacon into strips and brown and set aside
6. Fry carrots in a little oil, add garlic and mushrooms, and fry slightly
7. When the meat is stewed for two hours, add the bacon, carrots with garlic, and mushrooms. Peel onions, cut into slices, and add to the stew. Add a small amount of flour mixed with cold water to a smooth paste and mix with food. Simmer for about 1 hour until the meat is very tender.
8. Serve the food with boiled potatoes or mashed potatoes. Garnish with fresh parsley if desired.
Ready !!

Eggplant Parmigiana (Parmigiana di melanzane)

Eggplant Parmigiana (Parmigiana di melanzane)

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According to Clifford Wright, a chef and food analyst who writes about Mediterranean recipes, this classic Italian dish dates back to the 14th century when a recipe was first mentioned in the cookbook, where Parmesan cheese was combined with eggplant. In 1786, in the book Il Cuoco Galante, the chef of Naples, Vincenzo Corrado, wrote about the baking of the eggplant “al parmigiano”, where the flavored eggplant was baked in butter and covered with grated parmesan. In 1837, Ippolito Cavalcanti published a recipe in his cookbook, according to which this food can still be prepared today.
I heard about this food, of course from Mark Liechti, who likes the eggplant and who describes this meal in such a way that it aroused my interest to trie it. Maybe I made dozens of mistakes when preparing this food, but that’s how my Parmigiana recipe came about.
Eggplant is a fruit that is relatively juicy. Somehow the juiciness should be “stuck” in the eggplant slices. To do this, either it is possible to fry the eggplant slices in oil, bread them, use an egg, etc. I wanted to make food that wasn’t so oily, and I baked eggplant slices on a high-heat baking sheet before putting them in the food.
The result was a Mediterranean-flavored food that is a bit like lasagne but lacks the meat and pasta, and which I would certainly do again in the future. If desired, you can use zucchini instead of eggplant to prepare this food.

Preparation time: 45 min
Level: easy
Quantity: for four to six

Ingredients:
Three medium-sized eggplants sliced into 0.5 cm slices
800 g of canned crushed tomatoes
200 g grated Parmesan cheese
150 g mozzarella cheese
1 larger onion, chopped
1 large crushed garlic clove
Salt, oregano and black pepper for seasoning
About 10 ml of wine vinegar
A handful of fresh basil (optional), also suitable dried herb
A few tablespoons of olive oil

Preparation:
1. Slice the eggplants, lightly grease with olive oil, place in a baking pan covered with parchment paper, and cook at maximum heat for about 10-15 minutes until the eggplant slices are slightly dry.
2. At the same time prepare the sauce. Chop the onion, crush and coarsely chop the garlic. Slightly fry onions and garlic over medium heat. Add oregano, salt, and pepper.
3. Add the crushed tomatoes and simmer for about 10 minutes. At the end of the, add the chopped basil and about 10 ml of wine vinegar.
4. Coarsely grate the parmesan. Cover the bottom of a baking mold with a few tablespoons of tomato sauce and cover with a layer of baked eggplant slices. Cover the eggplant layer with a few tablespoons of tomato sauce (it doesn’t have to be evenly covered), shake over 1/3 of the parmesan cheese, and with the mozzarella pieces (half the amount)
5. Repeat with another layer. Do not lay the mozzarella on the last layer, cover it with tomato sauce and parmesan. Bake at 190 degrees C for 30 minutes.
Serve warm, but the food is good also is cold.
Ready !!

Greek (Horiatiki) salad

Greek (Horiatiki) salad

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A simple salad that began to spread in the 1960s and eventually became known as the Greek salad. Indeed, this salad fits a sunny Greek summer with all its components. In 1995, when I was at the summer school of molecular biology on the island of Speces, this salad was served as a side course for all three meals. Our group even wanted to design a T-shirt with the slogan: “I love Greek salad, but only in Greece”. In any case, I like this salad and I have done it over the years using the same principle as the chefs of the course did in Greece.

Greek salad is a combination of fresh tomatoes, cucumbers, onions, and green peppers, to which black olives are added, seasoned with salt and pepper, and a piece of feta cheese is placed over all the components, shaken over the dried red and generously added the olive oil.

If the weather in Estonia gets warm, this salad suits well as a side dish for garden dinners.

Preparation time: 15-20 minutes
Level: very easy
Serves: for four

Ingredients:
200 g cherry tomatoes or just a good ripe tomato
Half a long cucumber, partly peeled in stripes
1 green pepper, sliced
1 medium red onion thinly sliced
A handful of black olives
A decent slice of feta cheese
Salt and freshly ground black pepper for seasoning
Shake over dried Oregano
A couple or three tablespoons of extra virgin olive oil

Preparation:
1. Cut the tomatoes into pieces that suit to you
2. Peel a cucumber. I peeled the cucumber into a “stripe.” Part of the peel remained on the cucumber
3. Cut the peppers into sectors and slice
4. Cut the red onion in half and slice firmly
5. Mix the components on a plate
6. Add a handful of black olives, season with salt and pepper
7. Cut a good piece of feta cheese and place on the salad mixture
8. Pour over the delicious olive oil
9. Shake on fresh oregano
Serve immediately.
Ready !!

Roasted eggplant with two cheeses

Roasted eggplant with two cheeses

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It’s probably a tradition that around Midsummer Day when we grill some meat, my son’s friend Mark talks about some Italian dishes he likes. This time he talked about the oven dish with eggplant and parmesan, which I didn’t make this time, but the idea moved and the result was such an Italian-flavored dish.
Currently, there are very good quality eggplants available in supermarkets, and since I like the taste of eggplant, I often prepare food using this vegetable.
In this dish, I used mozzarella to give the food a delicious cheesiness and covered with the parmesan, which crisps nicely in the oven. This food is easy to prepare and does not take very long.

Preparation time: 45 min to 1 hour including preparation
Level: easy
Quantity: server for two to four

Ingredients:
One eggplant sliced
One larger tomato
200 g of mozzarella
200 g of parmesan
Salt and freshly ground black pepper for seasoning
A small handful of basil leaves, thyme, oregano or any other herb can be found at home
Olive oil for sprinkling on food and serving lemon juice. Fresh parsley for garnish.

Preparation:
1. Cut the eggplant into 4-5 mm thick slices and roast in a dry frying pan until the eggplant is slightly browned.
2. Slice the tomato into thin slices
3. Slice the mozzarella and grate the parmesan
3. Chop basil leaves and other herbs
4. Cover the oven pan with baking paper, store the eggplant slices on paper
5. Sprinkle with olive oil, place a slice of mozzarella, herbs on a slice of eggplant, cover with a slice of tomato, season with salt and pepper and sprinkle well with parmesan
6. Bake in the oven at 220 degrees in the upper third of the oven for about 20 minutes or until the parmesan is nicely crispy
7. For serving, sprinkle with olive oil and lemon juice
Ready !!

Rollatini

Rollatini

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An Italian appetizer, rollatini di melanzane which, as far as I have studied, was famous especially among the American-Italian emigrant menu. Like most Italian dishes, it is easy to prepare, but it requires a bit of patience and is not one of the dishes that cook in 15 minutes.
The egg-plants are cut lengthwise into slices about 5-6 mm thick, which are baked soft in a pan or oven, wrapped in cheese filling and baked in tomato sauce and covered with cheese or left uncovered. Sometimes meat is also used to fill the rolls, but more often it is cheese.
I found two beautiful eggplants in the store and made eight rolls of them, which I filled with cream cheese, parmesan, and a little cheddar, and covered with mozzarella-like Italian Provola cheese.

Preparation time: 30-45 minutes preparation, 30-40 minutes baking
Level: easy
Quantity: appetizer for four

Ingredients:
Two medium eggplants cut lengthwise into 5-6 mm slices
For cooking olive oil, salt, and pepper
To cover rolls, some slices of mozzarella type cheese
Chopped parsley can be used for servings

Filling:
2 tablespoons cream cheese (Philadelphia, etc.)
50 g grated cheddar
50 g grated parmesan
Black pepper and dried basil for seasoning

Tomato sauce:
1 jar of crushed tomatoes
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove chopped
Black pepper, salt and dried Italian herbs (oregano, bale, thyme) for seasoning

Preparation:
1. Cut the eggplants lengthwise into 5-6 mm thick slices, lightly grease with oil and cook either in a dry pan or in the oven on both sides until the aubergine slices are semi-soft
2. Mix 2 tablespoons of grated cheese with cheddar and parmesan, add spices
3. Prepare the sauce, heat the oil in a pan, add the onion and garlic, and spices. Fry for about 1 minute, stirring constantly. Add canned tomatoes and cook for another 1 min.
4. Pour half of the sauce into the bottom of the baking tin.
5. Place about 1 teaspoon of the filling on the eggplant slice and carefully turn the roll and place the baking tin in the tomato sauce.
6. Turn all rollers in the same way. I got four rolls of two aubergines.
7. Roll the remaining tomato sauce into rolls, cover with mozzarella slices, cover the baking tin with a lid or foil and cook at 200 degrees for 30-40 minutes until the eggplant is soft and the cheese has melted.
8. Serve warm, shake the chopped parsley when serving. The rolls are also suitable for cold appetizers.
Ready !!

Shepherd’s pie

Shepherd’s pie

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Many places in the world claim to be the source of this food, but for me, it seems like the roots of this food go back to old England. Shepherd’s pie, cottage pie, or French version of Hachis Parmentier. All these names hide food quite similarly. Classically, it is a food that can be prepared from the previous day’s lunch from the remaining potatoes, which are lightly smashed. During the preparation, the minced meat fried with onions and spices is placed in layers with the mashed potatoes, and sometimes covered with grated well-melting cheese, which turns crispy and forms a delicious coating on the food.
Historically, the name Shepherd’s pie did not appear until the mid-1850s, but similar foods were certainly made already centuries earlier.
I made a variant of this shepherd’s pie last summer. A nice, strong lunch for the whole family.

Preparation time: 30 minutes preparation, 45 minutes cooking
Level: easy
Quantity: for four to six

Ingredients:
10-15 boiled potatoes, mashed and mixed with olive oil and, if desired, a little milk
500 g minced meat
1 larger onion, chopped
2-3 cloves of garlic, chopped
2 tablespoons tomato paste
A handful of frozen green peas
100g of cheddar or other easy-to-melt cheese
For frying olive oil and for making mashed potatoes
Black pepper, salt and dried oregano for seasoning
A small handful of chopped smooth-leaf parsley

Preparation:
1. Smash the boiled potatoes, add olive oil and, if desired, milk so that the stuffed potato mass is not too dense
2. Chop onion and garlic, fry over medium heat with minced meat. Add tomato paste and green peas at the end of frying.
3. Pour the fried minced meat mixture into an oven mold (or use small molds) form the layer about 2-3 cm thick, cover a 2-3 cm layer with mashed potato mass, grate the cheddar and shake on the potato layer.
4. Bake at 200 degrees for 30-45 minutes until the cheese starts to brown.
5. Shake over chopped parsley to serve. Serve hot.
Ready !!

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