Estse Keuken / Estonian Cuisine /
Cuisine Estonienne / Estnischen Küche
Door de eeuwen heen is Estland in handen van veel andere naties geweest: Denemarken, Duitsland, Zweden, Polen en Rusland. Zij hebben hun sporen nagelaten in de Estse keuken. Traditionele Estse gerechten zijn o.a. gemarineerde paling, bloedworst en zuurkool met varkensvlees.
De Esten zijn liefhebbers van vlees en gevogelte. De keuken is simpel maar voedzaam en maakt naast het vlees veel gebruik van aardappelen en granen. Veel van de gerechten zijn nauw verbonden met het platteland. Ander vlees dat vaak gegeten wordt, is hertenvlees, everzwijn en gegrild hert. Donker roggebrood is ook een belangrijk element in de Estse keuken.
Een bekend nationaal gerecht is Sult, dat bestaat uit kalfsvlees in een soort gelatine. Taidetud Basikarind is ook een kalfsvleesgerecht en Rossolye bestaat uit haring met bieten. Ook typisch Ests zijn hartige pannenkoeken, forrell (gerookte forel) en praetud sae (gefrituurd brood).
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Historically Estonian Cuisine has been simple peasant food, which today is influenced by many countries. Today it includes many typical international foods. The most typical foods in Estonia are black bread, pork, potatoes and dairy products. Estonian food preference have historically depended heavily on seasons.
Estonian Christmas Honey Cake
1 cup dark honey (buckwheat)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered cardamom (optional)
1/2 cup (1/4 pound) unsalted butter
1 cup sugar
6 egg yolks
2 1/2 cups flour
2 teaspoons baking soda
Pinch of salt
Grated rind of 1 lemon
1/2 cup milk
6 egg whites stiffly beaten with 2 tablespoons sugar
Fine dry bread crumbs
12/ to 18 whole blanched almonds (optional)
Combine honey and spices and bring to a boil. Remove from heat and cool. Cream butter with sugar until very pale and fluffy. Add egg yolks and beat until smooth and well blended. Stir in cooled honey and spices.
Sift flour with baking soda and salt. Add lemon rind. Resift flour into batter alternately with milk, beating, well between each addition. Fold in stiffly beaten egg whites.
This cake can be baked in a 9-inch fluted tube pan, a 9-inch loaf pan or 10-inch round cake pan. Grease the pans with butter, sprinkle with bread crumbs and tap out excess. If you use a loaf pan or a cake pan, arrange almonds on top of the cake.
Bake in pre-heated 375 degrees F. oven for 40 minutes. Reduce heat to 325 and bake 20 minutes more, or until a tester comes out clean. Cool until cake shrinks from sides of pan. Turn out and cool on a rack. When completely cool, wrap well and let mellow for 2 days before cutting. Makes 1 cake.
Estonian style mincemeat rissole recipe (Hakkliha kotleti retsept)
Ingredients:
Lean mince meat at least 500g (makes about 10 rissoles)
1 egg
1 onion, finely chopped
Breadcrumbs (or one Wheat Bix / Golden Wheats finely crushed) or bread pieces soaked in milk.
Pepper / salt
In a preparation bowl place the egg, the onion, 2 tablespoons of water, pepper and salt.
Mix well together.
Add the lean mince and the breadcrumbs/wheat bix Mix together well Plastic wrap seal the bowl, and place it in the refrigerator overnight.
Next day prepare a preparation board with a light dusting of plain flour. Form the meat patties by hand into flat 6 cm diameter by 2 cm max. thick discs. Place on the floured board and dust them.
On a frypan with half oil and half butter/marg. fry approx 5 minutes per side, press with a spatula if flattening needed.
Kringel (Estonian/Latvian)
1 1/2 packages of active dry yeast
1/2 cup warm water
glaze
2 cups milk, scalded and cooled to lukewarm, 1 egg (beaten)
2 cups sugar
slivered almonds
1 teaspoon salt
powdered sugar
1 teaspoon crushed cardamom
5 egg yolks
8 to 9 cups sifted white flour
1 cup melted butter
Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom,
eggs—and enough flour (about two cups) to make the batter. Beat until the dough
is smooth and elastic. Add about 3 cups of flour and beat; the dough should be
quite smooth and glossy. Add melted butter. Beat again until glossy. Stir in
remaking flour until a stiff dough forms. Turn out on a floured board, cover
with a bowl and let rest for 15 min.
Then knead until smooth and satiny. Place in a lightly greased mixing
bowl, turn dough to grease top, cover lightly and let rise until about double in
bulk. Punch down and let rise until almost doubled. Turn out on a floured board
and form into two braided loaves or a pretzel shape. Glaze the kringel with the
beaten egg, add almonds and bake at bout 325 degrees for about an hour; be sure
not to over bake if you like it soft and slightly chewy.
When you take the finished product out of the oven, sprinkle with powder
sugar.
Rosolje
2 cups cold meat (Parisa, Fritz, roast or Ham)
3 fillets herring
4 hard boiled eggs
6 medium sized cooked potatoes
4 dill cucumbers
2 medium onions
2 apples
1 large & 1 small tin beetroot
mayonaise
small fresh cream
small sour cream
Soak and wash herring in cold water. Mince the onion. Chop all the rest of the ingredients into centimetre cubes. Combine all the ingredients. Blend all of the dressing ingredients and pour over the cubed food. Mix well, and serve.
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Piragi - Recipe for Latvian Piragi, a filled bun, and associated folklore.
Au cours de l'histoire, les nombreuses nations qui ont régné sur cette région (Danois, Allemands, Suédois, Polonais et Russes) ont influencé la cuisine estonienne. On retrouve, entre autres mets traditionnels, l'anguille marinée, le boudin noir et la choucroute à la viande de porc.
Im Laufe der Geschichte wurde die Region von zahlreichen fremden Nationen regiert – von Dänen, Deutschen, Schweden, Polen und Russen – deren Einfluss sich auch in der estnischen Küche bemerkbar macht. So gehören zu den traditionellen estnischen Gerichten marinierter Aal, Blutwurst und Sauerkrauteintopf mit Schweinefleisch.
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