Serves 2

50g meringues
150g strawberries
1dl vanilla or caramel pudding
1dl whipping cream (35%)

Whip the cream and mix with the pudding. Add the meringues to the mixture. Chop the strawberries and place them on the bottom of a serving bowl.

Pour the cream on top and serve immediately.

Watch the video:

Serves 4

250g vanilla pudding
2 eggs
1 tbsp vanilla sugar
1dl single cream (10%)
0.5dl sugar
8–10 pieces of white bread
butter
1dl summer berries
About 0.5dl Demerara sugar

Grease the bottom and sides of a baking dish with soft butter. Beat the eggs with sugar and vanilla sugar, add pudding and cream. Dice the bread and stir berries into the pudding mixture. Pour the mixture into the prepared dish, cover with small pieces of butter and sprinkle with Demerara sugar.

Bake in the oven at 200 ºC until golden brown on top. Serve cool with cold milk.

Serves 7

For the dumplings:
300g vanilla curd cream
2 eggs
0.5 tsp baking powder
2.5dl wheat flour
15g melted butter

For the kissel:
10dl summer berries
8dl water
About 1.5dl sugar
1.5 tbsp potato starch

Mix the dumpling ingredients into an even dough. Put teaspoonful-sized dumplings in water seasoned with a pinch of salt and boil until they float on the surface. Keep warm until served.

For the kissel, boil the berries in water until tender. Sieve the skins out and sweeten the remaining juice with sugar to taste. Blend the starch in a few spoonfuls of cold water and pour the mixture in the hot berry juice. Bring to the boil, constantly stirring, until the juice thickens a bit.

Serve lukewarm with curd dumplings.

Watch the video:

Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

20 servings

For the dough:
6–7dl flour
2 tsp cardamom
1dl oil
2dl milk
1dl sugar
1 tsp salt
1 pack of dried yeast (12g)

For the filling:
227g tinned pineapple slices
250g cottage cheese
1dl sour cream
0.5dl sugar
2 tbsp vanilla sugar
egg for brushing

Mix cardamom and flour in a bowl. Add oil so that the dough turns into a crumbly mix. Blend milk, sugar and salt and heat to hand warm. Add yeast, pour into the flour mixture and knead into a smooth dough. Shape the dough into a bar, divide into twenty pieces and roll into balls. Place the balls on a baking tray, cover with a towel and allow to leaven for about an hour.

Drain the pineapple slices and dry with paper towel. Mix the rest of the filling ingredients. Dip the bottom of a glass in flour and press hollows in the centre of the leavened balls, prick them with a fork and brush the sides with lightly beaten eggs. Place 1–1.5 tbsp of filling on each pie. Cut the pineapple slices into smaller pieces and put a pineapple piece on each pie.

Bake in the oven at 225 ºC for 10–12 minutes. Allow to cool before serving.

Serves 4

2 aubergines (approximately 750g)
250g minced beef
250g cottage cheese
2 eggs
chopped oregano
1 tsp salt
0.5 tsp black pepper

For the tomato sauce:
2 tins of (à 400 g) chopped tomatoes
1 big onion
3 garlic cloves
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
0.5dl chopped fresh basil

To prepare the sauce, heat the chopped onion and crushed garlic cloves in oil for 3–4 minutes. Add crushed tomatoes and seasonings, bring to the boil and simmer on a medium heat for 10–15 minutes. Cut the aubergines lengthwise into 1cm thick slices, place them on a baking tray covered with greaseproof paper and cook in the oven at 200 ºC for 20 minutes.

Fry the minced meat on a frying pan in oil and allow to cool a bit. Add cottage cheese, eggs and seasoning to the mixture. Place filling on each aubergine slice and roll. Cover the bottom of the baking tray with half of the tomato sauce, put in the aubergine rolls and cover with the rest of the tomato sauce.

Bake in the oven at 200 ºC for 20 minutes.

8 steaks

2 medium carrots
100g celeriac
10cm piece of leek
2 eggs
1dl milk
200g cottage cheese
2 crushed garlic cloves
0.5 tsp salt
black pepper
chopped parsley
1dl darker wheat flour
butter for frying

Grate the carrots and celeriac finely. Chop the leek. Lightly beat the eggs and blend into milk and cottage cheese. Add grated vegetables and seasoning to the mix. Add flour and mix well. Let the mixture settle for 30 minutes and then form into thin steaks.

Fry in butter on a low heat.

Watch the video:

Serves 2

5dl sour milk
2–3 tbsp kama (a traditional Estonian meal containing milled rye, wheat, barley and peas)
2–3 tbsp sugar
2dl strawberries

Mix the berries in a serving glass with sugar. Blend kama-meal and the cold sour milk, add sugar to taste. Pour on the berries and serve.

Watch the video:

Serves 4

For the batter:
2 eggs
0.5 tsp salt
0.5dl sugar
1 tsp vanilla sugar
2dl sour milk
3dl oatmeal
Rapeseed oil for frying (oil and butter mix is also suitable)

Divide the yolks and the whites into separate bowls. Add salt, sugar and vanilla sugar to the yolks. In turn, blend in sour milk and flour to get a smooth batter. Whip the whites in the other bowl and mix them carefully and delicately in the batter.

Heat a pan and add some fat. Spoon the batter into the frying pan and fry the pancakes on both sides until golden brown. Keep warm under an upturned plate or bowl until needed.

Serves 4

500g potatoes
2 carrots
1dl pearl barley or spelt
100g high quality smoked bacon
1 large onion

For the sauce:
2dl buttermilk
0.5dl various chopped herbs (dill, spring onions, some peppermint leaves)

Rinse pearl barley with cold water until water is clear. Cut the carrots into 1 cm thick slices, halve the potatoes and place them in a pot
together with barley. Pour in just enough water to cover vegetables and barley. Season with some salt. Dice the bacon and chop the onion finely.

Fry together until the fat separates from the bacon and the onion is tender. Once the vegetables and barley are tender, mash them into the broth. Add the bacon and onion mixture and leave to cool.

Chop the herbs finely and season with a pinch of salt. Wait for 5 minutes for the salt to draw some juice from the onion then add buttermilk. Allow the sauce to season in the fridge and serve with lukewarm porridge.