Posts Tagged ‘sour cream’

  • Curds Cake with Toffee and Bilberries

    Aug 1, 13 • Spirited • All recipes, CakesNo CommentsRead More »

    kohupiimakook mustikatega
    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.

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  • Cottage Cheese and Pineapple Pies

    Aug 1, 13 • Spirited • All recipes, PiesNo CommentsRead More »


    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.


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  • Lemon Squares

    Aug 1, 13 • Spirited • All recipes, CakesNo CommentsRead More »


    24 servings

    For the shortcrust pastry:
    2dl flour
    100g butter
    0.5dl icing sugar

    For the filling:
    2 eggs
    1dl sugar
    1dl sour cream
    2 tbsp flour
    0.5 tsp baking powder
    0.25 tsp salt
    Juice and grated zest of 1 lemon

    For the glaze:
    1dl sour cream
    0.5dl sugar

    Grease the baking dish with butter. Sift flour into a bowl. Add cold butter and sugar, and using a knife, cut it into an even dough. Press the pastry on the bottom of the dish and bake at 180 ºC for 15–17 minutes.

    To prepare the filling, whip the eggs with sugar and add the rest of the ingredients to the mixture. Pour the filling onto the pre-baked base and bake for 25 minutes. Allow to cool for 10 minutes.

    Mix sour cream and sugar and spread on the cake. Bake for another 5 minutes. Allow to cool well, cut into squares and serve.


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  • Potato and Broccoli Cream Soup

    Aug 1, 13 • Spirited • All recipes, Soups, VideoNo CommentsRead More »

     kartuli-brokolisuppServes 4

    500g potatoes
    400g broccoli
    50g butter
    50g high quality smoked bacon
    1 onion
    2 garlic cloves
    2dl sour cream (10%)
    a bay leaf
    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.


    Watch the video:

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  • Herring Sandwich Cake

    Aug 1, 13 • Spirited • All recipes, AppetizersNo CommentsRead More »


    10 servings

    For the base:
    150g rye bread
    50g butter

    For the filling:
    4 gelatine sheets
    600g herring
    1 small onion
    0.5dl chopped dill
    50g pickled gherkins
    200g cottage cheese
    3dl sour cream
    0.25 tsp black pepper

    To decorate:
    3 hard-boiled eggs
    herring rolls

    Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.

    Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.

    Decorate with quartered eggs, chives and herring rolls.


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  • Sour Cream and Lemon Cake

    Aug 1, 13 • Spirited • All recipes, CakesNo CommentsRead More »

    hapukoore-sidrunikook8 servings

    200 g butter
    2 tbsp sugar
    ½ tsp salt
    1 egg yolk
    2½ dl flour

    600 g sour cream
    2 dl sugar
    1 lemon
    2 tbsp potato starch
    2 eggs
    1 egg white


    Prepare the crust. Beat the butter and sugar. Add the lightly beaten egg yolk, salt, and flour. Bake at 200 degrees for 15 minutes. Mix the sour cream and sugar. Add the grated lemon rind and lemon juice, potato starch, and beaten eggs and egg white.

    Pour the mixture into the crust and bake at 180 degrees for 40-45 minutes.

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  • Pasha

    Aug 1, 13 • Spirited • All recipes, DessertsNo CommentsRead More »

    pasha12 servings

    200 g butter
    4 dl sour cream
    5 eggs
    1 kg cottage cheese
    4 dl sugar
    1 tbsp vanilla sugar
    2 dl raisins
    1 dl chopped almonds or nuts
    1-1½ dl chopped dried fruit (apricots,
    pineapples, papayas, etc.)
    1 lemon rind and juice

    In a pot, melt the butter. Add the cottage cheese, sour cream and lightly beaten eggs. Bring the mixture to a boil, stirring constantly. Remove the pot from the stove, and add the sugar, vanilla sugar, grated lemon rind and lemon juice, almonds, raisins, and dried fruits. Mix thoroughly.

    Pour into the pasha mould or onto to a sieve covered with cheesecloth. Let it congeal for at least 24 hours.

    Remove from the mould and decorate.

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  • Salmon in Cream Sauce

    Aug 1, 13 • Spirited • All recipes, Main coursesNo CommentsRead More »

    lohekoorekastmesServes 4

    600 g salmon fillet
    1 leek
    4 tomatoes
    1 dl 10% sweet cream
    4 dl sour cream
    1 clove of garlic
    ¼ tsp white pepper
    1 tsp salt
    1 tbsp butter

    Put the salmon fillet in a casserole greased with butter, with the skin-side down. Mix the sweet and sour cream with the seasoning. Slice the tomatoes and leeks and place the slices on the fish fillet. Pour on the cream sauce.

    Bake at 200 degrees for 30 minutes. Serve with boiled potatoes or rice.

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  • Cheese Soup

    Aug 1, 13 • Spirited • All recipes, SoupsNo CommentsRead More »

    juustusuppServes 4

    200 g cheese
    1 l water
    2 tbsp flour
    50 g butter
    1 egg yolk
    2 dl sour cream
    1 tsp salt
    ¼ tsp pepper
    2-3 slices of white bread

    In a pot, melt the butter; add flour and brown. Add water, salt, and pepper. Mix the egg yolk with the sour cream and add to hot soup while stirring. Grate the cheese, sprinkle on the bottom of each soup plate, and ladle out the hot soup.

    Toast the breadcrumbs on a dry pan, sprinkle on the soup.

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  • Cottage Cheese and Ham Pie

    Aug 1, 13 • Spirited • All recipes, PiesNo CommentsRead More »


    12 servings

    200 g cottage cheese
    1 dl sour cream
    3 eggs
    2 dl flour
    100 g melted butter
    250 g grated cheese
    150 g smoked ham
    ½ tsp salt

    Mix the melted butter, sour cream, cottage cheese, lightly beaten eggs, chopped ham, flour, salt, and grated cheese. Lift the dough into a 26-cm diameter pie pan, and sprinkle with remaining cheese.

    Bake at 200 degrees for 35 minutes.


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