Estonian food recipes

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Estonian mashed potatoes with barley (Mulgi puder) |VeganSandra Winter Season Food, Europe Kitchen, Cooking Mashed Potatoes, Estonian Food, Eastern European Food, Heritage Recipes, European Cuisine, Baltic States, European Recipes

I am born and bred in South-Estonia. I still live here and I couldn't imagine it any other way. South has a special place in my heart. It just has this uniquely different vibe. My vegan cooking workshops usually take place in Tallinn, which is in north and it's fun, but I love to drive back to our little forest cabin afterwards. Even if it's 3am. I guess there's no place like home. The culture-historical region where I'm from, is called Mulgimaa. We have our own dialect and we also have our…

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Estonian Food, Lithuanian Food, Lithuanian Recipes, Czech Recipes, Recipes Around The World, European Cuisine, Honey Cake, Baltic States, European Recipes

Here's my entry for the 10th installment of Waiter, there is something in my ... (WTISIM) foodblogging event, a brainchild of three fabulous British foodbloggers Johanna, Jeanne and Andrew. This month's edition is hosted by Andrew, who has asked us to send in our recipes for LAYERED CAKES. I decided to try meekook or a layered honey cake that is available in most cake shops and is a popular birthday table option. It consists of six thin cake layers and six simple sweetened sour cream layers…

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Sauerkraut is another must-have ingredient on our Christmas table - a lovely side-dish to all those fatty chunks of roast pork and crac... Estonia Food, Estonian Food, Cooking Around The World, Cottage Recipes, Recipes Winter, Sauerkraut Recipes, Vegetarian Sides, Dark Beer, The Food Network

Sauerkraut is another must-have ingredient on our Christmas table - a lovely side-dish to all those fatty chunks of roast pork and crackling black sausages. Here's an adaptation of an earlier recipe of mine - more beer, fewer ingredients, less hassle. Still as wonderful, however, if not better - the porter beer (I use A Le Coq Christmas Porter) and brown sugar give such a lovely, slightly caramelised flavour to the cabbage. Traditional wisdom says that you need something fatty and greasy to…

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