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Pork tenderloin with onions, fried tomatoes, and sage

Pork tenderloin with onions, fried tomatoes, and sage

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Pork tenderloin is a wonderful dish if you make it properly so that the meat is cooked through but has not become too dry and tough. I prepared the pork tenderloin with organically grown, very ripe tomatoes, which I lightly fried with onions and seasoned with fresh sage.

Preparation time: 30 minutes
Level: Easy
Quantity: Serves two or four

Ingredients:
One pork tenderloin, cut into slices about 2 cm thick
About 10 smaller, ripe tomatoes, halved
About 20-30 sage leaves
1 large onion, sliced
Black pepper and sea salt to taste
About 0.25 tsp dried oregano to taste
2-3 tbsp olive oil for frying

Vegetables, baked potatoes, or your favorite pasta to serve with the meal.

Preparation:

  1. Clean the pork tenderloin of the silver skin. Cut the meat into slices about 2 cm thick.
  2. Heat the oil in a heavy-bottomed pan and fry the pieces of meat on both sides over a slightly higher heat than medium.
  3. Season the meat with salt, pepper, and oregano
  4. When the meat is ready, transfer the pieces of meat to a plate until the tomatoes and onions are cooked.
  5. Slice the larger onion and fry the onion slices for about 5 minutes.
  6. Cut the tomatoes in half crosswise and place them in the pan with the onions, and fry the tomatoes for about 3-4 minutes with the cut side down.
  7. Turn the tomatoes over, put the pieces of meat back in the pan, and mix lightly with the sauce from the tomatoes.
  8. Shake the sage leaves over the food and mix lightly. Do not break the tomatoes too much when stirring; they have become very fragile from cooking.

Serve with potatoes, vegetables of your choice, or cooked pasta.
Ready!!

Canned Chopped Tomatoes

Canned Chopped Tomatoes

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The idea for this recipe was inspired by the Italian kitchen. I asked my son’s friend Mark Liecht for advice on how canned tomatoes are made in Italy, which can be used to make pasta sauce or other Italian dishes. With the ideas I got from Mark and the ripe tomatoes I got from Kasepää, I made the canned tomatoes described here. Thus, the recipe was prepared in collaboration with Scarperia e San Piero – Kasepää – Tartu.

Preparation time: About 2 hours
Level: Easy
Quantity: Five 700 ml cans of crushed tomatoes

Ingredients:
About 3 kg of tomatoes
20 basil leaves

Preparation:

  1. Bring water to a boil in a saucepan, cut a slit in the bottom of the tomatoes. Place the tomatoes in boiling water and cook for about 3 minutes. Remove the tomatoes to cold water.
  2. Peel the tomatoes and remove the hard part where the stem is attached.
  3. Pour the prepared and roughly chopped tomatoes into a saucepan and boil for about 20 minutes.
  4. Wash the jars and place two basil leaves in the bottom of the jars. Fill the jars half full with chopped tomatoes, add two more basil leaves and fill the jars with chopped tomatoes.
  5. Place the jars in the saucepan, fill the pot with water so that the water is about 2 cm below the edge of the jars. Cover the jars with lids, be sure not to screw the lids on. Heat the jars over low heat to 80 degrees and keep at this temperature for about 30 minutes.
  6. Screw on the lids and remove the prepared tomato cans to cool. The mixture cools and draws the lids into a vacuum, and the tomato mixture will keep well in such an environment. If you doubt the preservation of the cans, store them in the refrigerator at +4 degrees C or use them quickly.
    Chopped tomatoes are suitable for preparing any Italian-style dish.
    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!!

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!!
Duck fillet with ratatouille and kale chips

Duck fillet with ratatouille and kale chips

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During the 2025 food festival, a total of over 27,000 special menus were ordered from the 22 participating restaurants. These statistics were published in Tartu Postimees. This number is more than ¼ of the population of the city of Tartu. The winner of Tasty Tartu was the restaurant TOKO. Excellent result! Congratulations to the people of TOKO.
According to the statistics, Café Crepp also received good reviews, and our main course, which was sous vide duck breast fillet, which we served with ratatouille in an unconventional way with a vegetable sauce/vegetable puree matched to the dish, and a crispy crust made of kale and Andre grand cheese, received a particularly high average score. You don’t necessarily have to use the sous vide technique to prepare duck fillet, but the duck prepared this way will definitely be mouth-wateringly soft and tasty, and overall it is also easier to prepare, especially in larger quantities.

Authors of the photos used: Silver Gutmann, Joosep Sepp, and Andres Tover.
Display design: Joosep Sepp.

Preparation time: Preparation 3-4 hours, food display about 15-20 minutes.
Level: Not too complicated
Amount: for the body

Preparation of duck breast fillet
Ingredients:
Two duck breast fillets
Salt and black pepper for seasoning
Fresh thyme sprigs for seasoning

Preparation:

  1. Gently cut the skin of the duck breast fillet into squares with a sharp knife. Do not cut deeply, let the knife do the work and lightly slide the blade over the surface of the skin
  2. Season the duck with ground black pepper and sea salt and place in a vacuum bag with a few sprigs of fresh thyme.
  3. Close the bag with a vacuum sealer and place in a sous vide bath at 57 degrees for two to three hours.
  4. When the duck has “cooked” in the sous vide bath for the prescribed time, cool the duck fillets quickly. We used an ice bath for this.
    Use a ready-made duck for displaying food.

Ratatouille
Ingredients:
1 medium zucchini
1 medium eggplant
2 tomatoes
1 large red or yellow bell pepper
2 medium red onions
3-4 crushed garlic cloves
A bunch of fresh thyme for seasoning
Ground black pepper and sea salt for seasoning
Olive oil for cooking ratatouille

Preparation:

  1. Cut the vegetables into 4 mm thick rounds.
  2. To assemble the ratatouille, stack the zucchini, tomato, bell pepper, red onion, and eggplant slices on top of each other. Stack the resulting vegetable bundles upright in a baking dish or smaller heatproof pan until the baking dish or pan is tightly filled with vegetables.
  3. Crush the garlic and shake over the vegetables.
  4. Sprinkle everything with black pepper and sea salt, place thyme sprigs on top of the ratatouille, pour in olive oil, and bake tightly covered with foil at 200 degrees for 90 minutes.
  5. The resulting ratatouille can be eaten as is or made into eggplant cones for serving.

Eggplant slices for making ratatouille cones (cornucopia)
Ingredients:
One oblong eggplant
Sea salt for seasoning
Cooking oil for frying

Preparation:

  1. Cut the eggplant lengthwise into slices about 5 mm thick. It is best to use a special cutter or mandoline for this.
  2. Fry the eggplant in a ribbed pan with cooking oil until nicely browned on both sides
  3. Season with sea salt and use to make ratatouille cones

Raratouille sauce (vegetable coulis)
Ingredients:
2 large eggplants peeled and cut into pieces
1 large tomato cut into slices
1 medium red onion cut into slices
1 medium zucchini cut into pieces
1 medium bell pepper cut into pieces, seeds removed
(you can also add a piece of eggplant, but it is not absolutely necessary)
3-4 medium garlic cloves
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
200 g parmesan cheese
200 ml whipped cream
Sea salt and 0.25 tsp black pepper to season
0.5 tsp oregano to season
50 g butter

Preparation:

  1. Cut all the vegetables and place in a cooking pot with the butter.
  2. Brown the vegetables for 5-10 minutes.
  3. Add the soy sauce and Worcestershire sauce.
  4. The vegetables will release enough liquid to be stewed. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until the vegetables are almost tender.
  5. Season with salt, pepper and oregano.
  6. Add the whipped cream and carefully blend the sauce with a hand blender. Blend the sauce as smooth as possible.
  7. Place the sauce back on the stove, stirring constantly, as the sauce will immediately splatter on the stove.
  8. Add the grated parmesan, mix, and season with salt and pepper if necessary.
  9. The sauce is ready. If the sauce is not smooth enough, blend it again with a hand blender, but it is better not to do this because the cheese in the sauce will stick to the blender.
    Use the sauce to serve the main course.

Kale Crisps
Ingredients:
Kale
Fine sea salt
A little cooking oil for spraying or drizzling

Preparation:

  1. Cut off the strongest stems from the kale, place the kale pieces on a baking sheet covered with baking paper, and sprinkle with a little cooking oil and sea salt.
  2. Bake in the oven at 130-150 degrees until the kale leaf is dry and crispy. Stir the drying kale from time to time to ensure even drying. When the kale is almost dry, leave it in the cooling oven to harden.
  3. Store in an airtight container and use as a snack or as a decoration or crispy component for food.

Cheese crisps
Ingredients:
200 g coarsely grated cheese. We used Andre Grand cheese, which has a great taste, but making cheese crisps from it is not so easy.

Preparation:

  1. Coarsely grate the cheese.
  2. It is recommended to make cheese crisps in a pan, not in the oven.
  3. Use a non-stick pan, sprinkle a thin layer of cheese on the pan. The layer should not be thick, rather let there be relatively large “holes” between the cheese strips. Too thick a layer will create a tough crisp.
  4. Fry the cheese over medium heat without stirring until the cheese is lightly browned.
  5. Let the cheese crisp and cool slightly and carefully lift it from the edge onto kitchen paper, which will absorb the excess fat released from the cheese. If the cheese crisp is still soft, it is worth frying it for a little longer.
  6. Let the cheese crisp and cool and break it into suitable pieces.

Flavored butter for roasting duck

  1. Melt 50 g butter, add a few sprigs of thyme and 3-4 lightly crushed (by pressing) garlic cloves, and let this mixture stand for at least 30 minutes to allow the flavors to blend and use it when roasting the duck.

Food display
Ingredients:
Sous vide duck fillets
Ratatouille sauce
Ratatouille
Eggplant slices
Cheese crisp
Kale crisp
Thyme sprig for garnish
Flavored butter for frying duck

Preparation:

  1. Roll a 3-4 cm thick slice of ratatouille into a cone and place in the oven with a pan at 180 degrees for about 5-10 minutes.
  2. If the ducks have been prepared earlier, it would be a good idea to place them back in the sous vide bath at 57 degrees to warm up the duck fillet from the inside. This is not essential, you can also use cold duck, but this way the process is faster and the result may be somewhat better.
  3. Remove the ducks from the vacuum bag, dry them carefully with kitchen paper, remove the thyme sprigs.
  4. Place the duck fillets skin side down in a cold pan and place the pan over a medium-hot stove.
  5. Let the duck fry on the stove for about 5 minutes until the skin is golden brown and the fat layer under the skin melts. The rendered fat can be used, for example, to fry potatoes. According to chef Gordon Ramsey, using duck fat takes fried potatoes to a completely different level.
  6. When the skin is golden brown and crispy, turn the duck fillet over, baste the duck with the butter-thyme and garlic mixture and insert a thermometer into the duck fillet.
  7. When the duck’s internal temperature is 52-53 degrees, remove the duck from the pan and let it “rest” properly (4-5 minutes) on a cutting board.
  8. Use the sauce while it is warm. Place 3 tablespoons of the sauce on a plate, shape it into a comma. Place the wide end of the comma towards the sauce ratatouille.
  9. Cut the duck fillet open with a sharp knife and place the “comma” of the sauce on the wider side.
  10. Place a cheese crisp between the duck fillets and a kale crisp on both sides of the sauce.
  11. Place a sprig of thyme on the duck fillet and serve immediately.
    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!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!
Mish mash

Mish mash

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A delicious breakfast dish of Bulgarian origin. Mish mash translates to something like confusion, sotapota or something similar. The name describes the appearance of this dish because it is a total mess. But this food is fresh, tasty and healthy. In Bulgaria, there is a special cheese called sirene, which I have read is very similar to feta cheese, which is what this dish is usually made with. The idea for the dish comes from my good colleague Raini Perdi, who has often brought me food ideas from travels.

Preparation time: 25-30 minutes
Level: Easy
Serves: two or four

Ingredients:
1 large onion, cut in half and sliced
1 large ripe tomato, roughly chopped
Optionally, 3 cloves of garlic, minced
Four bell peppers, each bell pepper a different color (yellow, green, red, and orange)
4-5 tablespoons of olive oil
Sea salt and black pepper to taste
6 eggs
300 g feta cheese crumbled into pieces
A handful of chopped fresh parsley and some parsley for garnish

Preparation:

  1. Peel the onion and cut into thin slices. If you also use garlic, chop the garlic finely.
  2. Heat the olive oil in a heavy-bottomed pan on medium heat and fry the onion and garlic for about 3 minutes.
  3. Coarsely chop the pepper and tomato and add the onion and garlic to the pan. Fry for about 10 minutes until the resulting liquid starts to evaporate and thicken.
  4. Add chopped parsley and crumbled feta. Mix the food and fry for a few minutes.
  5. Break 6 eggs on top of the food and mix well.
  6. Cover the pan with a lid and simmer until the egg has thickened. Meanwhile, mix lightly.
  7. Serve the food as a main course or side dish. Add fresh parsley when serving.
    Ready!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Fried tomatoes

Fried tomatoes

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Simple food, the cooking instructions are strange even to call a recipe.
At the end of summer, when the tomatoes are well-ripe and tasty, I like to make this dish at least once a year. Make this dish with different colored tomatoes and it will be wonderful. Use the best olive oil you can get your hands on.

Preparation time: About 10 minutes
Level: Easy
Quantity: For two

Ingredients:
500 to 600 grams of ripe tomatoes
3-4 tablespoons of high-quality cold-pressed olive oil
Black pepper and sea salt to taste
To serve the balsamic cream
If desired, a handful of herbs for serving

Preparation:

  1. Heat oil in a pan over medium heat.
  2. Cut the tomatoes in half crosswise and place in a hot pan.
  3. Fry the tomatoes for about 1.5 to 2 minutes, turn the tomatoes to the other side and fry for another 30 seconds.
  4. Put the tomatoes on a plate, and season with sea salt and black pepper.
  5. Drizzle the balsamic cream on top, if desired, sprinkle with chopped herbs.
    Serve immediately.
    Ready!!

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