Sprat bread

1 packet of sprat
5 slices of fine rye bread
butter
2 eggs
onion

Boil eggs. Put the butter on the bread then add slice a sprat and a slice of egg. Decorate with onion.

Buckwheat porridge

250g ham and /or bacon
200g 0f buckwheat
water
salt
butter

First fry ham and bacon then add buckwheat and fry it also with ham. Then add salt and the water so it would cover all the buckwheat and stew it in low heat approximately 45minutes. If needed add meanwhile water. Eat when it's hot and add butter.

Cinnamon roll

Dough:1/2 l of milk
50g of yeast
1ts of salt
100 g of oil
1kg of flour
2ts of sugar
Add yeast to warmish milk and then also sugar, salt, oil and flour. Mix until you have a tough dough. Then put a bit oil in the top of the dough and leave it rise for one hour in the warm place and cover it with towel. After hour knead the dough once more and leave it rise for half an hour more.
Shape the rolls and grease with egg, then cook in 200C around15 minutes or until the rolls are golden brown. Then grease the rolls with oil and cover them with towel that the rolls would be soft.

Radio show

An interview with Michael Bhoola, a top chief in Estonia in one of the most popular restaurant called Pegasus http://www.kivisaar.com/liina/Liina_SaarRadio.mp3

Minced meat sauce

400g of minced meat
1 onion
2 carrots
oil
salt
pepper
3dl bouillon
4dl of sour cream
little bit of flour
First, chop onion and carrots and fry them in oil then add also minced meat and flavor with salt and pepper. Finally add bouillon and sour cream, mix it and then add also a drop of flour to make sauce thicker. Serve with potatoes and salad.

Rhubarb cake

pasty: 100g of sugar
200g of butter
300g of flour
1 egg
Mix it all together and let it be in the fridge for 30 minutes. Then put it to the griddle and cover with chopped rhubarb and cover it with cinnamon and sugar. Then cook in 200C for 30 minutes.
Meanwhile prepare the sponge.
Sponge: 6 eggs
6tsp of sugar
6 tsp of flour
Beat up the egg white, then beat up the yolk with sugar then slowly mix them together and add also the flour. When the pasty have cooked in the oven for 30 minutes take it out and cover with sponge. Cook until the sponge has a nice golden brown color.

Liver sauce

500g of liver
2tsp of oil
1 onion
1 carrot
2tsp of flour
2 glass of water
salt pepper
100g of sour cream

Chop the liver to the small pieces and then fry in oil, add chopped onion and fry a bit more. Flavor with salt and pepper. Add the chopped carrot. Then add the flour and water and finally add also the sour cream. Cook around 20-35minutes. Serve with boiled potatoes.

potatoe-minced meat casserole

5-6 potatoes Covering: 250ml of milk; 2eggs
1-2 carrots cheese
500g of minced meat
herbs(basil, thyme); salt. pepper
1 onion
mushrooms
garlic
200g of tomato pasta


Fry chopped onion, minced meat, mushrooms, tomato pasta and chopped carrots. Add some garlic and herbs. Flavor also with salt and pepper. Fry on another pan the sliced potatoes. Then put the layer of potatoes to the baking tin, cover it with minced meat mixture and repeat the procedure over and over again until the products are finished. The last layer should be potatoes. Put it to the oven for 15 minutes in 175C and then add the mixture of eggs and milk. On the top put the grated chees and then cook for 30 minutes.

Rhubarb pie (for 8 persons)

Dough: 150g of butter
3 dl of flour
1tsp of baking powder
1tsp of vanilla sugar
1dl of sugar
1 egg
1-2 tsp of water
Stuffing:500 g of rhubarb; 2tsp of sugar; 2 tsp of cinnamon
Covering: 3eggs
125 g of curd
1,5 dl of sugar
1tsp of vanilla sugar
0,5 dl of sour cream
Mix all the components of dough and put it to the flan dish. Then cover it with chopped rhubarb and sugar and cinnamon. Cook in 200C for 10 minutes. Beat up the eggs with sugar and then add all the other components of covering. Pour to the stuffing and cook more for 20 minutes.

Stove meat

4 slices of pork fillet or chop
salt
black pepper
1tsp of butter
3 onions
2dl dark beer or 2dl apple juice + half a cube of meat stock
1tsp of sweet chilli sauce

Soil the meat with oil and fry it in the pan until it has a brown color. Then put the meat to the pot and flavor with salt and pepper. Then chop the onion and fry it also in the pan. Add the beer or juice and chilli sauce and let it boil. Then pour the sauce to the pot on the meat and cover the pot with foil. Cook in the oven approximately for 40 minute in 175C. Serve with sauerkraut and boiled potatoes

Stewed sauerkraut

1.5 kg of sauerkraut
2 carrots
oil
water
dark beer
sugar

Put the sauerkraut and chopped carrots to the pot and cover with water and let it boil.
Then reduce the temperature and let it bubble. Add sugar according to your taste and also meanwhile when the water is reduced then also a dark beer if you wish or you can leave it out also and just add some more water. The trick is that what longer the sauerkraut is cooked the better it tastes. If you are preparing it for dinner then you have to start cooking it already in the morning.
The sauerkraut is ready when it has a darker brown color. Serve with potatoes and meat.

Chiken-dumpling soup (For 4 persons)

2x chicken legs
1,5 l of water
4-5 potatoes
1-2 carrots
(If you wish you can add also cube of chicken stock)

Dumplings:
1 egg
salt
1-2 tsp of butter
1dl of bouillon
2dl of flour

Put the chicken legs to the cold water and boil them. While boiling remove the suds what rise in the pot. then add the cube of chicken stock. Stew in low heat approximately for 20 minutes and then add the chopped carrots. After 5 minutes add also the chopped potatoes. Then prepare the dumplings. When the chicken is soft take the legs out from pot and cut the chicken to small pieces. Then put the chicken back to pot. Take the tablespoon and then take the small pieces of dumpling batter and put it from the spoon to the soup. The dumplings are ready when they rise up.

Oatcake

300g of butter
3dl of sugar
3dl of flour
6dl of oatmeal
1,5 tsp of baking powder

Warm the oven to 175C. Cream the butter with sugar, then add the flour where you have mixed the baking powder and finally add the oatmeal. Shape the pasta to small loafs. Cook in the oven 15-20 minutes or until the cookies are golden brown.

Sauerkraut soup (for 6 persons)

1 kg of sauerkraut
1 big onion
1ts of oil
0.7-1 kg of meat(with bone)
2,5 l of water
salt
2-3 tsp barley groats
sugar according to your taste
2-3 carrots
2-3 potatoes( you can leave potatoes out if you wish)

Fry an onion and the meat on the pan wit oil. Measure the water into the pot, add meat, sauerkraut, onion and barley groats. Let it boil for an hour and add chopped carrots and potatoes and cook more for an half of hour. Then take the meat out and cut it to the small peaces and put it back to the pot. The soup goes even better next day and even more the day after that:)

White bread pie (for 6 persons)

1 white bread
3-4 apples and/or one jar jam
1,5 dl sugar
cinnamon
4 eggs
500 ml of milk

Chop the bred cubes and cover the baking tin with cubes then add sliced apples and a little bit of sugar and cinnamon. Then add one layer of jam. Repeat the layers again until the products are finished. The last layer should be bread. Then beat the eggs and add the milk and mix it, then pour the mix to the baking tin. Cover with foil and cook approximately for 25 minutes in 200C. Then remove the foil and cook more for 15 minutes. Serve with cold milk

Cabbage and minced meat casserole( for 4 per.)

500g of cabbage
5 potatoes
2 carrots
2 onions
1 tsp oil
marjoram
5 decilitre vegetable bouillon
black pepper
salt
250g of minced meat.


Cut the cabbage and potatoes for small pieces. Put them to the pot and add the vegetable bouillon. Flavor with marjoram and salt. Stew in low temperature approximately half of hour or until vegetables are soft.
Chop the onions and fry with minced meat. Flavor with salt and pepper. When the meat is almost ready add chopped carrots and fry a bit more. Then mix it together with vegetables.
If you wish, you can add a little bit chopped dill and parsley.

Panada

8-9 slices of fine rye bread
1,5 l of water
2dl of sugar
3-4 piece of clove
2dl of raisins
2tsp of lemon juice
Serve with milk or sour cream

Put the slices of bread to the oven and toast them from both side for 5 minute in 225C.
Then put the bread to the pot where you add also the water and boil it 3-4 minutes. When it's boiled then rub it through sieve. Put it back to the pot, add clove, sugar and raisins and heat near boiling point. Then add the lemon juice mix it and let it cool down. Serve with cold milk or sour cream.

Sõir

Sõir is known in Setu and Võru regions homemade cottage cheese. You can serve it just as a snack or cut for thin slices and put on the bred.
500g of curd
50g of butter
1l of milk
1 egg
1tsp cumin
1tsp of salt
Heat the milk to near boiling point and put in the curd and then heat more for 5 minutes until the milk curdles and separates the whey (greenish fluid). Pour mass to the sieve and drain properly. Pour mass back to the pot, add butter and mix. Add also the egg , salt and cumins and heat 3 minutes (do not boil). Put the sõir into the vessel which is covered with cling film and cover it also with cling film. Put it to the fridge and let it stay until next day.

Lamb hotpot (6portions)

750g of mutton
2 onions
450g small carrots
18 pearl onions
450g potatoes (prefer small ones)
3ts flour
oil
salt
ground black pepper
2ts of tomato puree
700ml meat bouillon
bunch of different herbs (rosemary, parsley, thyme)
150g of peas(can be also frozen)
2ts of chopped parsley


Heat the oven for 175C
Cut the meat for small piecemeal. Chop the onion and peel the potatoes and carrots.
Roll the meat in flour and then fry it from both sides in oil.Flavor with salt and with black pepper.
Then add the onion, carrots, pearl onions and tomato puree. Finally add also the meat bouillon and the bunch of herbs, heat to near boiling point and then cover with lid and put it to the oven approximately for one hour.
After one hour add also the peas and potatoes and cook more for 45 minutes or until all the vegetables are soft.
Take out the bunch of herbs and add the chopped parsley.

Curd and manna pie

400g curd
50g butter
2 eggs
1/2 cup of sugar
2 ts sour cream
1/2 cup of manna
50g raisin
vanilin

Mix the curd with melted butter, add the sugar, mixed yolks and sour cream. Then add manna and raisins. Finally add carefully foamed eggwhite and a bit of vanilin.
Put it to the baking tin and bake approximately 45 minutes in 200C.
Serve as a dessert together with kissel, stewed fruits or juice syrup.