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.
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Curd Dumplings and Summer Berry Kissel – a dessert made from fruit juice or purée boiled with sugar and water, thickened with potato starch
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.
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Cottage Cheese and Vegetable Burgers
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.
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Kama – A Drink with Sour Milk and Berries
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.
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Karask – traditional Estonian barley bread that has been around for centuries
Serves 4
0.5l buttermilk
2 eggs
1 tsp salt
1 tbsp sugar
1 tsp baking soda
6dl barley flour
2 tbsp oil
Beat the eggs with salt and sugar and add buttermilk. Sift in barley flour mixed with baking soda, blend into an even dough. Pour into a baking dish greased with butter and bake at 200 ºC for 25–30 minutes until the barley bread is golden brown.
Serve warm with butter or egg and butter spread and plenty of chives.
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Potato and Broccoli Cream Soup
Serves 4
500g potatoes
400g broccoli
50g butter
50g high quality smoked bacon
1 onion
2 garlic cloves
2dl sour cream (10%)
marjoram
a bay leaf
parsley
vinegar
salt
pepper
sweet pepper
1 tbsp flour
1l water
Peel and dice the potatoes. Chop broccoli into florets. Heat the butter in a pot. Add sliced bacon, chopped onion, garlic and parsley and
heat for 2–3 minutes. Add potatoes, broccoli and herbs. Sprinkle in flour, mix thoroughly and heat for a few minutes.
Add water, bring it to the boil and boil for 25–30 minutes until the potatoes and broccoli are very tender. Purée and blend in sour cream and some vinegar. Season with salt if necessary. Bring to the boil and serve.
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Yogurt and Berry Cake
12 servings
1.5dl cherry or other berry or fruit yogurt
400g frozen cherries
3dl flour
1 tsp baking powder
1dl oil
3 eggs
0.5dl sugar
0.5dl brown sugar
icing sugar for sprinkling
Mix yogurt, melted and drained cherries, flour, baking powder, oil, eggs and sugars. Pour into a 24cm cake tin.
Bake at 175 ºC for 25–35 minutes. Once the cake has cooled, sprinkle with icing sugar.
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Chicken Curry
Serves 4
4 chicken legs
For the marinade:
2 tbsp curry powder
1.5 tsp salt
1 tsp ground spice cumin
2 garlic cloves
Juice of 1 lemon
4dl kefir
Put the chicken legs in a big plastic bag. Blend the marinade ingredients and pour the mix into the plastic bag. Shake well and store for at least 2 hours. Put the legs in the oven dish and cook them at 180 ºC for 35–40 minutes.
Serve with boiled rice.
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Salmon with Herb Butter
Serves 4
For the herb butter:
100g butter
1dl chopped basil
0.5 tsp salt
2 tbsp lemon juice
0.25 tsp black pepper
1–2 cloves garlic
For the salmon:
2dl white wine
4 salmon steaks or fillet slices or butterflies
1 tbsp tarragon
For the herb butter, beat chopped basil, crushed garlic, salt, pepper and lemon juice into the softened butter. Put the butter onto cling-film, form into a sausage shape of 3–4 cm diameter, roll up and chill in the fridge until needed. Heat the wine in a frying pan, add salmon steaks and chopped tarragon and cook for 4 to 6 minutes. Put salmon on the plates. Slice the herb butter and place on the hot fish.
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Floating Islands
Serves 3
0.5l whole milk (3.5%)
3 eggs
7 tbsp sugar
a pinch of salt
1 tsp potato starch
1 tsp vanilla extract or 1 tbsp vanilla sugar
Separate eggs, add salt to the whites and whisk until frothy. Add 3 tbsp sugar a little at a time, and whisk until glossy. Bring milk to the boil. Put spoonfuls of egg white froth on the milk surface, turning them on all sides for a few minutes, remove and store in a cool place until served.
Whisk the yolks with 4 tbsp sugar and the vanilla sugar until frothy, add the starch and mix well. Blend into the hot milk and heat, stirring constantly, until the mixture thickens. Chill and serve with egg white balls. Add sharp-tasting puréed berries if desired.
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