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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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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.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
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