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Display Name: pilleip
Member Since: 12/3/09

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In Estonian and Russian cookbooks you can usually find the measurements for bakeware given in glasses. The glass we use is the basic tea/juice glass of 200milliliter filled to the of rim. In older recipes it can be up to 250milliliter = metric cup. Therefore my guess is the recipe asks for 1 glass = approximately 1 cup = 237milliliter. Ok the difference of 50ml can make a big difference in the outcome therefore you have to experiment a little or somehow get a measure off of those yahrzeit glasses if there are any available.


What Does GL Mean In This Old Recipe?
Recipe Questions

2/10/12 06:37 PM

1. Marinated pumpkin with cloves and allspice (a local classic) - sweet, a little spicy, soft stuff. Turns out when not too sweet and still with a little bit of knack in it it's actually good.

2. Onions - again because it tastes sweet in most ways. Love it if it's marinated or in combination with potatoes or cheese. Sort of edible in other ways, but never a favourite.

3. Boiled carrots - the sweetness again. The marinade for canned carrots used to be horrible - almost texture less either bitter or too sweet cubes. Nowadays the available variants are actually tasty and less sweet. Especially canned baby carrots with peas. Goes well into potato salads.


Do You Have a Vegetable Conversion Story?
10/4/11 05:43 PM

In Estonia there are both types of rental places - with and without or only partly furnished.

I live in Tartu, which is an university town with too little dorm spaces. Therefore majority of rentals are furnished. This means basic furniture - usually a desk, wooden chair, sofa or reform bed and small standalone armoire, no linens, pillows, cutlery and plates or anything like that. Kitchens usually have a table and cupboards + appliances (always oven, usually fridge, quite often washing machine for clothes for bathroom is tiny and has no space for that).

The places for buying usually are either totally bare (mostly new projects), have only kitchen furniture + appliances (most of the offers) or sometimes are also fully furnished.

The rent is paid monthly for a fixed amount to the owner, the utility bill and electricity is usually not included in the rent. The first is often paid directly to the apartment owners union or a separate company that manages the building and electricity directly to the energy company. Cable, TV, phone etc usually are paid directly to the companies offering the services.

It is common to ask 3x the rent price for the 1st month - 1st is the rent to the owner, 2nd is the fee for the real-estate broker, 3rd is guarantee money that you get back when you cancel the rent.

The apartments usually are quite tiny, it is said in the online ads on the realestate homepages if it has a kitchen 6-10m2 is quite common or an 'open floorplan' meaning the kitchen appliances are on a wall inside living room. Usually there is a tiny bathroom with shower or bathtub and united or separate from the toilet. We don't have separate dining rooms and if it's written 1-room apartment then that exactly what it means: only 1 room (kitchen, bathroom, hallway may be included) and no separate bedroom. There has never ever been an apartment with several bathrooms available. It sometimes but not even always exists in houses sold or rented.

In some dorm type houses and older wooden houses the bathroom and toilet may be not included - then either previous owners have built in a shower stall or you have the option and a toilet is at the end of the hallway shared between all apartments. There usually is at least a sink and cold water available. Warm water is always from a boiler in your apartment no matter which type it is. These older or dorm type apartments usually are about 12-18m2 and just one room.


Customs of Another Country: Fully Furnished Apartments
10/1/11 03:24 PM

Rowanberry icecream:

100 ml 35% cream (= whipped cream)
200 ml 10% cream (= coffe cream)
275 g rowanberries (cleaned & kept in freezer overnight to reduce the bitterness)
sugar to taste

Except for a few berries that are used later as decoration take the rowanberries and puree them. Add cream and sugar (can be half regular sugar and half farine sugar) and put it into the ice-cream maker.

Will be slightly orange with some berry pieces and taste a bit sour - depending on the amount of sugar.


Ingredient Spotlight: Rowan Berries
10/1/11 01:24 PM

Bread with rowanberries

1 glass rowanberries (removed from stalks, kept overnight in freezer)
1 glass chopped carrots
0,75 l water
2 Tsp sour cream and/or oil
2 Tsp sugar
1 teasp salt
0,5 package dry active yeast
2 kg wholemeal wheat flour or barley flour or equal mix of wheat and barley flour (rises better than plain barley flour)
optional: some peppermint leaves for seasoning

Boil berries and carrots in some water soft and puree them. You can add some peppermint leaves for seasoning. While the mix cools down add sugar, salt, sour cream and/or oil and flour mixed with dry yeast. Mix until the dough doesn't stick to the bowl anymore. Leave it to rise in a warm place up to 30 minutes. If you want to make small buns then the dough needs to be a bit firmer. Put the dough into bread pans and let it rise some more. Cook at 200C / 392 F for about 40 minutes - this depends on the size of the loafs.


Ingredient Spotlight: Rowan Berries
10/1/11 01:16 PM

Recipe for rowanberry-apple jelly puree

1 kg cleaned rowanberries
2 kg apples
1,5 kg sugar
peppermint or melisse leaves for seasoning

Clean, chopp and boil in low amount of water the apples. Then puree them. In another pot boil on low heat the cleaned rowanberries that have been overnight in deep freezer. Add peppermint or melissa and puree. Add to the apple puree. Boil 15 minutes, then add slowly sugar while constantly stirring. Boil while constantly stirring until the puree becomes a bit more glassy/shiny and thicker (test it: drip some puree onto a cold plate - it has to become jelly like). While still hot put it into prepared preserving jars and seal airtight.


Ingredient Spotlight: Rowan Berries
10/1/11 01:02 PM

Stewed salad or jam from rowanberries and zucchini or pumpkin

From zucchini and pumpkin you can make jam with rowanberries. Depending on the amount of sugar added you can either make it into stewed salad or jam.

1 l rowanberries
1 l chopped zucchini or pumpkin
2 glasses (2x200ml) chopped ebak├╝doonia (flowering quince) fruit or juice or red currant juice
0,25-0,75 kg sugar
1 piece of cinnamon + cloves or vanilla for seasoning.

Remove the berries from the twigs and leave them overnight in deep freezer (or keep them 1 hour in saltwater). Boil the berries and quince until soft. If using juice add it later with zucchini. Add zucchini or pumpkin pieces, sugar and seasoning and boil everything 15 more minutes. Put it into prepared preserving jars and seal airtight.

If you make salad (with less sugar) then you can add onions and tomatoes when adding zucchini. In order for the preserve to last better you should sautee the onions and tomatoes in some oil first.


Ingredient Spotlight: Rowan Berries
10/1/11 12:54 PM

Rowanberries are very common in Estonia, not very popular, but used already for a long time. They've got a lot of vitamins and minerals.

It actually contains more sugar than strawberries or raspberries, but the bitter agent makes us believe otherwise. To reduce it keep them in the freezer for a few days. It is said to be enough to keep them for 1 hour in saltwater when making preserves, but I'm not 100% sure about that.

You can add them to breads, salads, stews, soups. They should suit well with wild meat (elk, pig, deer) and birds meat. It is said that using in preserves they stop the fermenting process and make the preserves last longer.


Ingredient Spotlight: Rowan Berries
10/1/11 12:44 PM

The material is pretty prescious so it'd be sad to see it roughly over painted. Even if I'm not a fan of dark wood - I prefer very pale ones.

I donät know how the finish of your cabinets is made - it it's laquer you could for instance use a darker laquer. If it's varnish you can use a dyed varnish. Both leave the wood visible but play with the lightness and hue.

Also one thing I recommend is to use a really good cleaning/polishing substance - we used one (Pronto I think) in my grandma's place and the cabinetry got a much better look - it's brighter, shinier and clean from all the grease and smoke gathered onto it from cooking, smoking, dust etc.


How To Update Outdated Oak Kitchen Cabinets?
Good Questions

3/28/11 04:42 PM

Warm milk with honey. Tasted awful (I later have found out I'm allergic to honey, maybe that's why).


What Was Your Mom's Home Cure for the Common Cold?
3/21/11 03:01 PM

Hehe, I "discovered" deep dish cookies on my own "failed" first ever cookie baking - I had some extra cookie dough but no spare baking sheet so I put the dough into muffin pan and turned out soft but still very good. The only soft cookie like baked goodies that I know are jaffa cookies and russian prjaniki and german lebkuchen, but I had never done any myself. The soft cookie-like things I know are all very tasty, so I can't wait to try this goodie out :)


The Pizzookie: A Deep-Dish Cookie With a Funny Name
10/7/10 02:57 PM

Well believe it or not, I've tried wasabi flavoured cheese. It was Landaner or Landana or something like that. It definitely needs some time getting used to that taste, but it was really interesting. I guess I'm biased a bit negatively against it now that I've tasted pesto flavoured cheese from that same company. (My total favourite now :D ) Then again I think you can use wasabi anywhere you'd use mustard or horseradish but for example mixed with sour cream, ricotta or something like that for it is quite strong.


From the Spice Cupboard: Wasabi Powder
9/23/10 04:06 PM

Bronzeager, this is normal that the 1st batch of starter doesn't come out as good as it should. The estonians say that you have to do at least 3 batches of bread (and take some of the dough done with it as the starter for next batch) before the starter is good enough. I'm currently trying to translate the how-to of Estonian rhye bread making into english, I'll post the translation of it here: https://sites.google.com/site/pilleip/cooking/rhyebread


How Can I Make IKEA's Rye Bread from Scratch?
Good Questions

8/31/10 06:18 PM

Well in Estonia we have all recipes in metric units. I've always used an approximately 200ml glass as measuring item. You could use a real tea or coffe cup too if you know how large it is.


When You Don't Have a Measuring Cup: Buy Yogurt!
8/4/10 05:34 AM

The estonians do the sauerkraut like bubble & Ksenia_K described. But we rarely eat it raw later.

Usually the kraut is made with some carrots in it and is stewed/boiled with butter or oil and barleycorns (whole ones soaked overnight, chopped ones added without soaking). Black peppercorns, some salt and optionally 1-2 laurel leaves are used as seasoning. Boiled kraut with barley is eaten with either fresh boiled or mashed potatoes (can be mashed potatoes with barleycorns). Tastes especially well with sour milk/buttermilk/kefir.


How To Make Sauerkraut Home Hacks | Apartment Therapy The Kitchn
7/27/10 06:16 PM

Hehe, I'm a total chicken myself, but having allergies & being lacto-vegetarian I'm picky anyway. Still it seems that local delicacies or even quite everyday food can be a shock experience. Try this link about Estonian cuisine - I have eaten most of that stuff somewhen as a kid myself, but can't say that I liked everything.

http://www.inyourpocket.com/estonia/tallinn/Estonian-cuisine-55202f?more=1


5 Exotic Foods We Want To Try (Plus 5 We Really Don't) | Apartment Therapy The Kitchn
7/21/10 12:52 PM

There are 2 types of short cucumbers available here in Estonia:

The one with many thorns
http://koster.ee/koogiviljaseemned/kurk/luhikesed/polonez.html

This type is used in salads but is always peeled.

The one with few thorns
http://koster.ee/koogiviljaseemned/kurk/luhikesed/sremski.html

This type is most often used for homemade pickled cucumbers (see recipe below)

Then there's the English cucumber in full and half length. Those are smooth, dark green and used most often in salads and sandwitches.

Pickled cucumbers - the classic Estonian recipe:

Note: About 1,5-2kg cucumbers are put into one 3-litre jar. Basically you add as many cucumbers as fit without cutting them smaller. Calculate based on that the other ingredients. It's usually based on feeling & each jar tastes a bit differently, but that's the charm of it.

per 2 kg cucumbers use approximately:
1-1,2L water
30-40g salt
20-30g sugar
30-40g vinegar (30%)
15g dill (with stalk & blossom the whole fullgrown dill plant)
20g blackcurrant leaves (can be mixed or substituted with sellery-, parsley- or horseradish leaves or more exotic ones like cherry leaves, estragon/tarhun, basil, lovage, hyssop)
a little bit garlic (a couple of cloves per jar)
black or red pepper corns

you may add some horseradish, some mustard seeds etc.

Preparing the marinade:
1.boil water, add salt and sugar
2.remove from heat, skim the foam off
3.add pepper, leaves, dill
4.cover the pot and let it sit for 10-15 minutes
5.then add vinegar

Putting it all together:
1. Wash the cucumbers and leaves very thoroughly
2. Prepare the marinade
3. Into the bottom of each jar add some of the dill and leaves (fished out from the marinade), 1-2 crushed garlic gloves and a bit pepper
4. Add cucumbers (as vertically as possible, you can add a few smaller ones on very top horizontally too)
5. Add the rest of the currant leaves and dill
6. Pour in the hot marinade

7. In order to make the jars germ free put the filled but still open jars into hot water (in a larger pot one by one for example) so that only topmost 1-2cm / 1 inch is out of water. Do not let the marinade inside the jars to start boiling. 1-litre jars should be heated like this for 15 minutes in 75 C water and 3-litre jars for 20 minutes in 80 C water.
8. Then immediately lid them.

9. After lidding turn the jars upside down and let them sit/cool down for 10-12 hours (my mom wrapped them into a woollen plaid during this time so that they'd cool off slowly).

Should keep in cool and dark cellar/pantry over winter. When opened eat in 2-3 days.

If marinade turns milky/unclear then either the lid isn't hermetically sealed, there's too little salt or vinegar. Garlic & horseradish are to be used very sparingly because they can add unwanted sidetaste when heated. Too many dill seeds in marinade may make it more sticky so it's wiser to fish them out.


A Roundup of Cucumbers | Apartment Therapy The Kitchn
7/8/10 04:39 PM

I live in Estonia, well like the finns we have the drying rack inside cabinets. Like the polish we have especially in elder buildings really small kitchens (6m2 is quite average) In new apartement buildings often the open kitchen is used nowadays - meaning one wall of the livingroom has kitchen cabinets & appliances. There are no separate diningrooms in neither the older nor the new apartements. Most apartements are smaller than 60m2. Still often the bathroom is even more cramped and the washing mashine (for clothes) has to be placed into the kitchen too.


Cultural Differences in Kitchens | Apartment Therapy The Kitchn
7/6/10 12:29 PM

Choice1:
Take some yoghurt or sour cream (creme fresh) add a bit sugar/honey/fruit sugar and any available fresh berries (chopped strawberries, wild strawberries, raspberries, cherries, black or red currants, blueberries, lingonberries etc) - if you wish you can puree it a bit, but just mixing with a spoon crushing just some berries is even better.

Choice2:
Add them to your muesli/cereal, to a rice or oatmeal porridge

Choice3:
Make a cake - any kind of fluffy and sweet dough berries either into it or ontop.


What Can I Do With Red Currants? Good Questions | Apartment Therapy The Kitchn
7/6/10 12:07 PM

Hehe, what odd tastes people sometimes have...

For me it's gellied stuff - jelly/marmalade/sült and also yoghurt creme layers in cakes and desserts. Partly because it contains usually gelatine, mostly because its texture. Some mushrooms like cep/boletus &usually champignons are just way too gelly to me. I like marinated mushrooms like milk mushroom & foods from fresh cantarelles.

Warm/boiled milk (especially in milk soup or the horror called milk-vegetable soup), but I like it in tea, coffe & cocoa or if it's nearly freezingly cold.

Celery, boiled carrots, onions (unless it's marinated or in a salad) - all three taste kind of sweet when boiled/fried to me.

Oddly enough I'm intolerant to crab meat/makra & apricot - I'm instantly feeling ill at low amounts & throwing up at larger amounts.

Actually my taste & cravings vary between salty & sweet - I can sometimes eat chocolate like bread & other times even thinking about something sweet makes me cringe. I tire from salty stuff less easily.


What Foods Have You Tried To Like, But Just Can't?! | Apartment Therapy The Kitchn
6/15/10 04:01 PM