Estonian recipes

Classic Estonian casserole

For 6 people

600 g bone-in beef 300 g smoked meat (e.g. rib)

1 onion

1 smaller hard-headed cabbage

1-1,5 l water

6 carrots

1 turnip

6 potatoes

butter

salt

chopped herbs

In a pot brown the beef in butter. Toss smoked meat, peeled onion, and wedges of cabbage into the pot. Pour in the water and cook over low heat for 25-30 minutes. Add peeled and chopped carrots and turnip and let it stew for another 10 minutes. Add peeled potatoes and simmer for another 20 minutes. Season with salt and simmer for another 10 minutes, until the vegetables are soft. Garnish with chopped herbs.

Raisin-oatmeal ‘karask’ scones

5 dl thick, toasted oatmeal

1 dl flour

4 dl kefir or plain yogurt,

1 tsp baking soda,

1 dl raisins 1 grated apple 50 g oil 2 tbsp sugar,

 1 tsp of salt.

 Preparation: Mix all the components together, pour the dough to the cake pan or divide it into the muffin moulds. Bake in the 180-degree oven for 30 - 35 minutes.

Oven-baked apples

Apples (soft and floury apples are not suitable)

brown sugar or sugar

cinnamon

butter

Serve with vanilla ice cream

Wash the apples. Remove the cores with the help of a knife or a special device. Pluck a piece of apple in the bottom part of the hole in order to prevent the stuffing from flowing out. Mix sugar with cinnamon. Grease a suitably sized ovenproof dish with butter, lay apples tightly on the dish. Fill in the cavity with sugar-cinnamon mixture. Bake at 200° C for 25 - 40 minutes, depending on the variety of apple. Serve warm with vanilla ice cream or vanilla sauce.

Rhubarb and strawberry pie

Ingredients:

Pastry:

1 egg

•         175 g of butter

•         1 dl sugar

•         3 dl flour

•         1 teaspoon of baking powder

Filling:

•         2 dl rhubarb

•         4 dl strawberries

•         250g sour cream

•         one egg

•         0, 5 to 1 dl sugar

•         1 teaspoon vanilla sugar

Preparation

Mix the butter and sugar till it is blend together. Add an egg and start to whisk it together. Finally add some baking powder and flour. Cover the cake pan with grease-proof paper and put the pastry into the cake pan and build up edges.  Slice the strawberries and rhubarbs and divide them to the bottom of the cake pan. For filling you need to mix sour cream, an egg and sugar together and pour the mixture into the cake pan. Bake at 200 ° for 20 to 30 minutes.