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Madeleines

Madeleines

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Madeleines are traditional small French cakes baked in special, clam-shaped molds. There are several different stories about the origin of these cakes, but the first recorded recipes for Madeleines date back to the 18th century.
Sometimes almond flour is used in the dough, and Madeleines are often made with lemon or orange flavors. The thing about madeleines is that if you don’t finish them all and they are left out, they will dry out and can be eaten like regular cookies.

Preparation time: 45 minutes
Level: Easy
Quantity: 30 Madeleines

Ingredients:
135 g room-temperature butter
1 teaspoon vanilla sugar
3 medium eggs
125 g sugar
25 g honey
A pinch of sea salt
150 g flour
1 teaspoon baking powder
Zest of one lemon
Butter and flour for greasing the molds
Icing sugar for decorating the Madeleines

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until pale and fluffy. Add the eggs one by one and whisk until smooth.
  2. Add the sea salt, honey, baking powder, finely grated lemon zest and flour.
  3. Mix until smooth. Preheat the oven to 220 degrees C.
  4. Grease the madeleine molds with butter and sprinkle with flour. Shake off any loose flour.
  5. Transfer the prepared madeleine dough to a pastry bag and fill the mold 2/3 full with dough. Do not put more dough in the molds; otherwise, they will overflow and the madeleines will stick together.
  6. Bake for 8 minutes in the oven.
  7. Transfer the madeleines to a plate covered with baking paper. Do not transfer them to the plate without covering it with paper – the madeleines will stick to the bottom of the plate when they are warm.
  8. Before filling each mold, wash the mold clean, dry it, and cover it with butter and flour again.
    Sprinkle the cooled Madeleines with powdered sugar.
    Ready!!
Broad Bean Hummus

Broad Bean Hummus

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This dish is not strictly hummus in the classical sense, but it is a spread worthy of hummus, perfect for eating with bread or vegetables. In the summer, when broad beans are ripe and you have already made enough Estonian favorites – broad beans in salted water, I recommend making this dish.

Preparation time: About 40 minutes
Level: Easy
Quantity: Serves 4

Ingredients:
About 500 g of field beans, cleaned of pods
Freshly squeezed juice of one lemon
Pinch of ground hot chili pepper
0.25 tsp ground black pepper
0.25 tsp paprika powder
Sea salt to taste
About 50 ml of high-quality olive oil
12 fresh mint leaves
3 medium garlic cloves
Fresh parsley, mint leaves and paprika powder and olive oil for garnish

Preparation:

  1. Boil the beans in lightly salted water for about 30 minutes until soft. Remove the cooking water.
  2. Add freshly squeezed lemon juice, garlic, olive oil, and mint leaves.
  3. Puree everything with a hand blender until smooth. If the mixture is too thick, add boiled water. It is impossible to recommend the benefits of hummus; it is more a matter of taste. It should not be runny, but it should not be too dry either. The mixture should remain in the desired shape.
  4. Season the hummus with sea salt, black pepper, paprika powder, and chili powder.
    To serve, place the hummus in a bowl, make indentations on the surface of the hummus, pour a little olive oil into them and shake on black pepper and paprika powder. Garnish with a sprig of mint and parsley leaves.
    Ready!!
Apricot-Lemon Jam

Apricot-Lemon Jam

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In summer, even in Estonia, you can find wonderful apricots that make you want to prepare a small batch of jam to enjoy with pancakes. An Italian-style apricot jam made with freshly squeezed lemon juice and grated lemon zest is perfect for this.

Preparation time: about 1 hour
Difficulty level: easy
Quantity: About 3 liters of jam

Ingredients:
2 kg apricots, pitted and cut into eighths
1 kg jam sugar
Freshly squeezed juice of 2 large lemons
Finely grated zest of 2 lemons

Preparation:

  1. Cut the apricots in half, remove the pits, and cut each half into quarters.
  2. Grate the lemon zest with a fine grater and squeeze the juice from the lemons.
  3. Place the chopped apricots, lemon zest, juice, and jam sugar into a thick-bottomed pot and heat over medium heat, stirring occasionally with a spoon, until the mixture comes to a boil.
  4. Once the jam starts to boil, reduce the heat to low and simmer, stirring occasionally, until the apricot pieces begin to break down.
  5. Sterilize the jam jars and lids in boiling water, then drain and keep them hot until ready to use.
  6. Ladle the hot jam into the jars and seal immediately with the lids.
    Ready!
Pesto Genovese

Pesto Genovese

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A classic Italian sauce from the Ligurian region, whose roots go back a long way, but since the 19th century it has been possible to find this dish in cookbooks under the name pesto. The word pesto comes from the Italian word pestare – meaning to crush. Nowadays, pesto is made from almost anything that comes to mind, but the classic Genoese pesto contains crushed basil leaves, olive oil, grated cottage cheese, pine nuts, garlic, and often lemon juice. Pesto is used as a spread on bread, eaten with various dishes, and used as a pasta sauce. Pesto is traditionally made with a mortar and pestle, but a regular food processor will do the job nicely and quickly.

Preparation time: 10 minutes
Level: easy
Quantity: 200 ml of pesto

Ingredients:
2-3 large handfuls of basil leaves
50 g pine nuts
About 60 ml of olive oil
Freshly squeezed juice of half a lemon
About 50 g grated Parmesan or any hard new cheese
Black pepper and sea salt to taste
1 medium clove of garlic

Preparation:

  1. Place the basil leaves, pine nuts, and garlic in a food processor, add olive oil, and grind.
  2. Add the cheese, lemon juice, black pepper, and season with sea salt. Grind everything until smooth and use according to your imagination.
    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!!
Lemon tiramisu

Lemon tiramisu

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I have made this variation of the famous Italian dessert many times. This dessert differs from the classic tiramisu in that no coffee or cocoa is used here. Just like the classic tiramisu, it can be made as a little restaurant-style dessert or as a tiramisu cake. I always remember Italian summer and the sun eating this dish. The reason why I did it now at the beginning of autumn is the birth of a little person on 02 October 2024.
One of the good things about tiramisu is that they can be made in any size. Just take more ingredients and choose a bigger mold to make it in.

Preparation time: 30 minutes
Level: Easy
Quantity: One three-layer tiramisu cake measuring 30×20 cm

Ingredients:
One 400 g packet of Savoiard biscuits
Two 500 g carpo mascarpone cheeses
3 lemons, finely grate the peel on some lemons, use some of the lemons as juice, and cut some to decorate the cake
200 g of sugar
3 teaspoons of vanilla sugar
Juice of two lemons
50 ml Limoncello liqueur
250 ml of whipped cream
3 egg yolks

Preparation:

  1. Grate the zest of two lemons and reserve them for making cream, squeeze the juice from the lemons and reserve them for soaking the cookies
  2. Mix the finished cream. Mix mascarpone cheese, sugar, vanilla sugar, egg yolks, whipped cream and grated lemon zest. The thickness of the cream is slightly thicker than whipped cream. You can always thin the cream if it seems too thick, so add the whipped cream a little at a time.
  3. Stir the finished mixture to soak the cookies. Add 50 ml of limoncello, and 2 tablespoons of sugar to the lemon juice, mix, and add about 50 ml of water to distribute the liquid to soak all the cookies.
  4. Spread 2 tablespoons of cream on the bottom of the cake mold and quickly dip the cookies in the mixture of lemon juice and limoncello. Do not let the cookies soak for a long time. Quickly dip into the mixture, turn over, and place side by side on a layer of cream. Spread a generous amount of cream on top of the cookies. Divide the cream so that it is distributed on all layers and also to cover the cake.
  5. Place the next layer of quickly soaked cookies on the cream layer, cover with cream, and do this with all three layers.
  6. Spread the cream well on the cake, then it will be juicy.
  7. Cut lemon slices and strips of lemon peel on top of the cake, the cake can also be covered with lemon curd

To make a good-looking dessert, put the tiramisu together in your favorite dessert bowls. To make the dessert more beautiful, sprinkle the cream quickly soaked and, if desired, broken in half between and around the cookies with a cake sprayer.

The thing about eating tiramisu is that many Italians offer tiramisu as soon as it is ready, even when the cookies are still crunchy. Tiramisu can also be made a day in advance so that it soaks in completely.
Ready!!

Harissa

Harissa

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Harissa is a chili paste with a slightly sharp, spicy, and fresh taste that originates from North Africa. While traveling in Morocco, it was possible to enjoy this spice paste many times and I remember its taste well. The spiciness of this spice paste can be adjusted, but at least the version available in Morocco is not so much spicy as it is flavorful and fresh. Harissa is available in many well-stocked grocery stores and spice shops, but it’s also very easy to make at home.

Preparation time: Soaking the chili peppers overnight, roasting the peppers for 30 minutes. Mixing the mixture for 10 minutes.
Level: Easy
Amount: about 200 ml of Harissa

Ingredients:
6-8 dried chili peppers, for example, Mexican Pasilla is very suitable and has a good taste
2 peppers, roasted
3 large garlic cloves
1 teaspoon of ground cumin
1 tsp coriander seeds
1 tsp fennel seeds
Juice of one lemon
50 ml of good-quality olive oil
Sea salt for seasoning

Preparation:

  1. The day before making the Harissa, put the dried chili peppers in water. The next day, remove the stems and seeds. If you want a spicier harissa, you can leave the seeds partially or completely. Place the chilies in a food processor.
  2. Cut the peppers in half, place the cut side down on the baking pan, and roast in the oven at maximum temperature for about 20 minutes until the skin of the peppers starts slightly to burn.
  3. Let the peppers cool and peel, also remove the seeds. Place the peppers in a food processor.
  4. Finely grind the coriander seeds, cumin seeds, and fennel seeds and add them to the peppers in a food processor.
  5. Peel the garlic and add to the other components.
  6. Squeeze the juice of one lemon and add it to the other components, also add olive oil and about 0.25 teaspoons of sea salt.
  7. Grind all the components into a beautiful, red paste. Transfer the finished harissa to a bowl or jar and use the harissa in the preparation of various foods.
    Ready!!
Acıbadem Kurabiyesi

Acıbadem Kurabiyesi

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Traditional Turkish cookies, made with almond flour, sugar, egg white, a little almond extract, and lemon juice. I remember these cookies from a visit to a cafe in Istanbul, where these cookies were served with delicious coffee.

Preparation time: About 1 hour including baking
Level: Easy
Quantity: About 60 cookies

Ingredients:
250 g of almond flour
375 g of sugar
0.5 teaspoon of almond extract
8 egg whites
Freshly squeezed juice of two lemons


Preparation:

  1. Mix almond flour, sugar, almond extract, and egg whites.
  2. Squeeze the juice from the lemons and add to the dough. Mix until smooth.
  3. Put the dough in a piping bag and sprinkle cookies about 3 cm in size on a baking pan covered with baking paper.
  4. Place one almond on top of each cookie and bake at 150 degrees for 15 minutes.
  5. Cool the cookies on a wire rack and store them in an airtight container.
    Ready!!
Lebanese tabbouleh salad

Lebanese tabbouleh salad

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Tabbouleh salad is known as a summer, light salad in the eastern Mediterranean countries. There are different variations of this salad in different countries, but in general, this salad is made according to the same principles. The main component is chopped parsley and fine-grained bulgur, with green onions, mint, tomato, and pomegranate as additives. Lemon juice, freshly pressed olive oil, black pepper, salt, and sometimes cumin give the salad flavor.
In Lebanon, this salad is prepared in such a way that the green – parsley component of the salad is very predominant and therefore the salad looks beautiful green.
This salad is perfect for summer barbecues and weekend lunches and dinners, even in the Nordic countries.

Preparation time: 30 minutes
Level: Easy
Quantity: For two to four

Ingredients:
A large bunch of flat-leaf parsley chopped. It is preferred over curly parsley, and the parsley could also be tender and juicy. Supermarkets sell suitable parsley in pots.
4 tablespoons of fine-grained bulgur
A handful of chopped mint
A handful of chopped green onions
6-7 cherry tomatoes, chopped and drained of liquid
About 40-50 ml of freshly pressed good quality olive oil
Grated zest of 1 medium lemon
Sea salt and black pepper to taste
0.5 tsp of ground cumin

Preparation:

  1. To prepare this salad, bulgur is not boiled, but soaked in a mixture of lemon juice and olive oil. Squeeze the juice from the lemon, mix it with the olive oil, add the bulgur, mix, and let it stand so that the bulgur becomes a little softer.
  2. Finely chop the parsley, as well as finely chop the green onion and peppermint leaves.
  3. Chop the onion and drain as much liquid as possible on a sieve.
  4. To assemble the salad, mix all the components and season the salad with sea salt, black pepper, and ground cumin.
    Serve immediately with grilled meat, fried fish, or any other food you like.
    Ready!!
Ricotta-lemon pasta with spinach

Ricotta-lemon pasta with spinach

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A traditional Italian dish that is not widely known and is not served in most Italian restaurants, but it deserves a place there.
The mildness of the ricotta nicely balances the slightly bitter taste of the lemon zest. Spinach, parmesan, and simple seasoning with just salt and black pepper make this dish a great meal time in the summer sunshine.

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

Ingredients:
100 g of spaghetti
100 g of fresh spinach leaves
200 g of ricotta
50 g of grated parmesan
Grated zest of 1 lemon
2-3 tbsp olive oil for frying
2 medium garlic cloves, finely chopped
Season with sea salt and freshly ground black pepper

A few lemon wedges to squeeze the juice over the pasta while eating

Preparation:

  1. Boil the spaghetti in salted water according to the instructions on the package
  2. At the same time, pour olive oil and spinach leaves into the pan and let the spinach leaves cook for a few minutes,
  3. Grate the peel of one lemon, add half the amount of lemon peel to the spinach, finely chop the garlic and add to the spinach.
  4. Add ricotta, stir, and fry for a few minutes. When the pasta is ready, transfer the pasta directly from the cooking water to the pan to the spinach-ricotta mixture.
  5. Add parmesan, season with black pepper and sea salt, and mix.
  6. Add 4-5 tablespoons of pasta cooking water, let it boil for a while, and serve.
  7. To serve, place the pasta on a plate, and sprinkle over black pepper and grated parmesan. Add the rest of the grated lemon peel to the pasta. Place a few lemon wedges on the edge of the plate.
    Serve immediately
    Ready!!

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