Chantarelles fried in butter, boiled new potatoes and fresh green leaves from your garden, dressed with some sour cream. I'll never get tired of that combination!
Summer lunches
Chantarelles fried in butter, boiled new potatoes and fresh green leaves from your garden, dressed with some sour cream. I'll never get tired of that combination!
Estonian Shashlik Recipe
During the long and light Wednesday night most Estonians stayed up really late, sat around a bonfire and ate lots of barbecued and roasted pork and sausages. So did we, although we chose to stay "in town" this year and enjoy our new garden and patio. Few friends came over and we ate lots of delicious food, including two different types of pork, grilled chicken livers in sherry-honey marinade, boiled new potatoes with lots of dill, Estonian home-made cheese, egg and cottage cheese salad, freshly pickled cucumbers, home-baked rye bread, a crispy coleslaw, and various desserts. (Thank you, P&K and P&K for your potluck contributions ;))!
One of the dishes I really wanted to make again - and share with you - was the traditional Estonian-style "šašlõkk" or shashlik. It's a controversial dish. Most people buy their shashlik meat from the supermarkets, already seasoned and marinated. Those who make it from scratch can argue about the best cut of pork to use, whether or not to use vinegar, how much onion to use etc. I LOVE the hint of vinegar flavour in my shashlik, but it does dry the meat out a little, so you must choose a juicy cut of pork (this is NOT the recipe for using tenderloin or such like), or simply omit the vinegar from the recipe below. It'll still be a delicious meat dish.
Traditional side dishes would include freshly boiled new potatoes, a cucumber and tomato salad with some sour cream (but a coleslaw would work as well) and some ketchup :)
Estonian Shashlik
(Traditsiooniline šašlõkk)
Serves 4 to 6, depending on the amount of side dishes
1 kg pork shoulder
4 large onions
2-3 garlic cloves, crushed
2 Tbsp vinegar (30% proof)
2 tsp finely ground salt
1 tsp freshly ground black pepper
1 tsp caster sugar
Cut the pork shoulder into thick slices (about 1,5-2 cm), then into small chunks, sized about 4x4 cm. Place into a large bowl.
Peel the onions and cut into thin slices. Add to the bowl with crushed garlic, salt, pepper and sugar. Sprinkle the vinegar on top:
Now - wearing a pair of kitchen gloves - massage the meat and onion rings for about 10-15 minutes, so the onion juices are released and the seasonings are firmly massaged into the meat chunks. Instead of dark red (as above), the meat should look much paler now:
Cover the bowl and leave to marinate for 24 hours.
Pierce the meat chunks into a skewer and cook over hot coals until fully cooked and dark brown outside. (Sorry, I cannot give more accurate timings here - it all depends on your cooking vehicle).
Tonnato, the versatile tuna mayonnaise
Vitello tonnato is a popular summer-time dish in Italy, originating in the 19th century Piedmont. Cold thin slices of cooked veal are topped with a creamy tuna and anchovy dressing. I love the classic version a lot, but the tuna mayonnaise is much more versatile. It's been a frequent visitor in our kitchen this spring, and I've given below the recipe I've come to love. I especially like it on top of crisp crostini slices, but it's also a good dressing for some left-over boiled eggs.
What's your favourite tonnato recipe and dish?
Crostini with tuna mayonnaise, garnished with caperberries (Suupisted tuunikalamajoneesiga):
Vitello tonnato aka cold veal slices with tuna mayonnaise (Vasikalihalõigud tuunikalamajoneesiga). That's the classic way of serving tonnato:
Uova tonnata or boiled eggs with tuna mayonnaise, garnished with some capers and lemon zest (Munad tuunikalamajoneesiga):
Tonnato aka Italian tuna mayonnaise
Serves 4
Note that I make my tonnato from scratch and not cheating by simply mixing mayonnaise with canned tuna :)
2 large egg yolks, at room temperature
2 anchovy fillets in oiled
juice of half or whole lemon
10 salted capers, rinsed and drained
1 shallot, finely chopped
freshly ground black pepper
150-200 ml mild olive oil
200 g good-quality tuna chunks in oil
Place egg yolks, capers, anchovy fillets, juice of half a lemon, chopped shallot and some black pepper into the bowl of a hand-held blender. Blend until you've got a thick paste of uniform consistency.
Add oil in a thin stream, still blending the mixture.
Finally add the tuna chunks and blitz a little bit more.
Taste for seasoning - add more pepper, lemon juice or perhaps salt.
Nami-Nami turns 5 today!
This beautiful girl keeps me from blogging more often these days :)
My little foodblog, Nami-Nami, turns five today. It's been five fun years, and although I've been blogging less frequently during the last year or two (I've got a good reason, trust me - see above), I'm still enjoying it immensely and have no plans of stopping in the near future. Hope that you, my dear readers, will stick around as well :)
For those of you who have actually tried some of my recipes - would you mind naming your favourite one?
Here are links to some of the recipes that you've mentioned in the comments:
Canadian Apple Cake (November 2005)
Colorful quinoa salad with crayfish and avocado (February 2010)
Minimalist banana bread (May 2009)
Upside-down onion pie (January 2006)
Blueberry tart (April 2006)
Carrot ragout (December 2007)
Caraway teacake (December 2009)
Spiced rhubarb cake (June 2009)
Warm Ginger and Carrot Salad with Feta Cheese (November 2005/June 2009)
Raspberry focaccia (August 2008)
Mocca cake with toasted almonds (April 2006)
Kama muffins (June 2009)
Kama and mascarpone truffles (September 2005)
Creamy swede and pearl barley (March 2010)
Salmon confit (November 2009)
Toffee apple cake with cranberries (January 2007)
Cranberry upside down cake (December 2005)
Filo tartlets with beetroot and cheese (August 2006)
Plum cake (August 2008)
Estonian Cabbage and Mince Stew
I realised today that I haven't been posting many Estonian recipes lately, which doesn't mean I haven't been eating lots of local food recently. I have. Especially cabbage dishes, as the new season's cabbage has hit the stalls. Today's dish is not strictly seasonal per se - it can be made in the middle of a rainy autumn, dark winter and promising spring. But somehow I always crave this dish in the early to mid-summer, when the cabbage tastes sweetest.
Estonian Cabbage and Mince Stew
(Hakkliha-kapsahautis)
Serves 4
1 large green cabbage (about 2 pounds/1 kg), finely shredded
2 carrots, cut into matchsticks
1 Tbsp vegetable oil
about a cup of freshly boiled water
salt
freshly ground black pepper
400 g (leanish) beef mince
1 large onion, halved and thinly sliced
1 Tbsp vegetable oil
fresh parsley (optional)
boiled potatoes, to serve
Heat the oil in a large saucepan. Add the carrots and the cabbage, season with salt and sauté for a few minutes, until the cabbage wilts a little. Add the boiling water, cover and simmer on a medium heat for about 10-15 minutes, until cabbage starts to soften.
On a frying pan, heat the oil, then add onions and minced beef. Fry, stirring regularly, until the mince is browned all over. Add the whole lot to the softened cabbage. Give it a quick turn and continue simmering for another 10-15 minutes, uncovered, until the cabbage is nicely softened.
Sprinkle with finely chopped parsley, if you wish, and serve with boiled potatoes.
(Hakkliha-kapsahautis)
Serves 4
1 large green cabbage (about 2 pounds/1 kg), finely shredded
2 carrots, cut into matchsticks
1 Tbsp vegetable oil
about a cup of freshly boiled water
salt
freshly ground black pepper
400 g (leanish) beef mince
1 large onion, halved and thinly sliced
1 Tbsp vegetable oil
fresh parsley (optional)
boiled potatoes, to serve
Heat the oil in a large saucepan. Add the carrots and the cabbage, season with salt and sauté for a few minutes, until the cabbage wilts a little. Add the boiling water, cover and simmer on a medium heat for about 10-15 minutes, until cabbage starts to soften.
On a frying pan, heat the oil, then add onions and minced beef. Fry, stirring regularly, until the mince is browned all over. Add the whole lot to the softened cabbage. Give it a quick turn and continue simmering for another 10-15 minutes, uncovered, until the cabbage is nicely softened.
Sprinkle with finely chopped parsley, if you wish, and serve with boiled potatoes.
Rhubarb ripple cheesecake
I've been playing with the idea of a rhubarb cheesecake for a few years now, and finally settled for this simple rhubarb ripple cheesecake (or should I call it "Marbled rhubarb cheesecake"?). I use the base from my lingonberry cheesecake (but feel free to use the regular Digestive-base), the filling from my Manhattan cheesecake and a simple addition of poached rhubarb (with some candied ginger added for a zing). We loved it. The creamy simple cheese filling, the tart rhubarb and moreish base work together like a dream..
Rhubarb ripple cheesecake
(Siiruviiruline rabarbri-toorjuustukook)
Serves 8
Beautiful poached rhubarb
Base:
100 g unsalted butter, softened
85 g caster sugar (about 100 ml)
1 large egg
180 g plain flour (300 ml)
0.5 tsp baking powder
a pinch of salt
Poached rhubarb:
250 to 300 g slender pink rhubarb stalks
2 Tbsp demerara sugar
3 Tbsp candied ginger pieces
Cream cheese topping:
600 g full-fat cream cheese, softened
125 g caster sugar (150 ml)
3 large eggs
1 tsp vanilla sugar or extract
First, poach the rhubarb. Wash the rhubarb stalks and cut into 1 cm chunks (I never peel the young rhubarb stalks, as the colour is mostly in the skin). Place into a small saucepan with sugar and 2 Tbsp of water. Simmer on a medium heat for 5-10 minutes, until rhubarb is completely soft. Stir in the candied ginger and put aside.
For the base, cream the butter and sugar. Add eggs, one at a time, thoroughly beating each time. Add the dry ingredients and stir until combined. Press the mixture onto the base and sides of a 26 cm springform tin lined with parchment paper. Place into the fridge to wait while you prepare the cheesecake mixture.
For the cheesecake topping, mix all ingredients thoroughly (you may use a whisk for a fluffier result).
To assemble the cake, pour the cream cheese mixture over the cake base. Spoon the rhubarb mixture here and there over the top, then use a knife to stir the rhubarb mixture into the cheese mixture, to get a marbled effect.
Bake in a preheated 180 C oven for 40-45 minutes, until the filling is set and the cake base cooked.
Remove from the oven and let cool completely before serving.