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This page of Estonian recipes is brought to you by the Celtnet European Recipes Site:
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Estonia, officially Eesti Vabariik (The Republic of Estonia) is a Baltic country in Norhtern Europe. Tallinn is its capital and largest city and the official language is Estonian. Estonia is officially a Parliamentary democracy. The most northerly of the Baltic states, and the Estonians are, ethnically a Finnish peolpes with Estonian sharing many linguistic similarities with Finnish. Over the centuries, Estonians have been subject to Danish, Teutonic, Swedish and Russian rule. Foreign rule in Estonia began in 1227, when as a consequence of the Northern Crusades the area was conquered by Danes and Germans. From 1228–1562, parts or most of Estonia were incorporated into the loosely organized Livonian Confederation of Teutonic Knights, during which time economic activity centered around the Hanseatic League. In the 1500s, Estonia passed to Swedish rule until 1721, when it was ceded to the Russian Empire. In 1918 the Estonian Declaration of Independence was issued, to be followed by the Estonian War of Independence, which resulted in the Tartu Peace Treaty recognizing Estonian independence in perpetuity. During World War II, Estonia was occupied and annexed first by the Soviet Union and subsequently by the Third Reich, only to be re-occupied by the Soviet Union in 1944. Estonia regained its independence on 20 August 1991 and it became a member of the United Nations on September 17th 1991 and has been a member of the European Union since May 1st 2004. Ecomomically, Estonia is ranked 103rd in the world but the economy is rapidly growning. The traditional cuisine of Estonia is based on peasant cookery which has been influenced by a range of other countries though the most typical Estonian foods still include black bread, pork, potatoes and dairy products. Preeves remain winter staples, echoes of the many privations that Estonia's citizens have undergone over the centuries. |
The alphabetical list of recipes from Estonia follows (limited to 100 recipes per page). There are 5 recipes in total:
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Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
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